Bucatini with Sage and Hazelnut Pesto
Ingredients
#88121 - 3 ea. Garlic Cloves
#10771 - ¼ cup Hazelnuts
#88178 - 2 cups Sage, fresh
#30173 - 6 fl oz Olive Oil
#88204 - 2 cups Baby Spinach
#25371 - 2 oz Parmesan Cheese
#74021 - Delverde Bucatini
#00000 - Salt and Pepper
Instructions
Smash garlic cloves and toast over medium heat until just fragrant. Add hazelnuts and cook until the nuts are golden. In a food processor, process garlic, hazelnuts, sage, spinach, oil, parmesan cheese and salt and pepper. Cook bucatini according to package instructions and toss with pesto. Garnish with chopped hazelnuts and sage.