Walnut-Sage Pesto Corkscrews with Chanterelles

Walnut-Sage Pesto Corkscrews with Chanterelles

We love the flavor of sage and one of our favorite ways to use it is in this pesto pasta. The nutty, sage-y pesto with the buttery chanterelles mixed over pasta is heavenly!




1/2 cup parsley leaves, packed

3/4 cup walnuts, toasted

1-2 cloves garlic

6 sage leaves

1/3 cup olive oil

1 pound pasta (we used Baia Corckscrews)

1/2 pound chanterelles, chopped

1 tablespoon butter

sage leaves (optional)

salt and pepper to taste



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To toast the walnuts: Preheat the oven to 350 degrees Fahrenheit. Spread the walnuts out on a baking sheet and bake for 10 minutes, shaking the pan occasionally. Let cool.

Using a food processor with the blade attachment or a blender, mix the parsley, toasted walnuts, garlic and sage until combined. With the motor running, drizzle in the olive oil and mix until blended. Season to taste with salt and pepper.

Meanwhile, bring a large pot of water to boil. Cook the pasta for 9-11 minutes, to desired doneness. Drain and put in a large bowl.

In a large saute pan, melt the butter. Add the chanterelles and sage if using and cook until the mushrooms release their juices, about 3 minutes. Add to the bowl with the pasta. Mix in the pesto and stir the pasta until coated in the pesto. Season with salt and pepper if needed.


vegetable plate

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