From the Renzi Kitchen

Bucatini with Sage and Hazelnut Pesto


#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



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.

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