Sage and Walnut Pasta Nada Recipe - The New York Times

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Published June 12, 2024

Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Earthy, elegant and possessed of a Zen-restraint, this is an ideal — perhaps the ideal — last-second, I-can’t-cope-with-the-stress recipe. It even works for dinner parties. Everyone will like it and have thirds. Serve with a salad and a baguette. Crack a few good chocolate bars into pieces on a plate for dessert. Keep an eye on the walnuts while you are roasting them in the oven. They go from golden to burnt in seconds. This meal is worthy of nearly any bottle of red wine.

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Ingredients

Yield:As many servings as you want

• Pasta
• Salt
• Olive Oil
• Walnuts, toasted and coarsely chopped
• Fresh sage leaves, finely chopped
• Freshly grated Parmesan

Preparation

1. Cook the pasta in salted water until just tender and, before draining, save some of the cooking liquid.

2. Toss the drained pasta with olive oil and a splash of pasta water to coat. Salt to taste. Serve scatted with walnuts, sage and a generous amount of Parmesan.

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