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Lunch / Dinner

Sage & Walnut Pesto Pasta with Sweet Potatoes

Woodsy and nutty, this unique sage and walnut pesto is the star of this dish. The pasta and sweet potatoes play perfectly with the sauce — it’s so flavorful and comforting, it’ll tickle you down to your toes. You may want to consider making extra to keep on hand for any time you’ve got a craving for it.


6 servings

Total Time

30 minutes

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Test Kitchen Tip

If you can’t find campanelle pasta, cellentani (corkscrews), conchiglie (shells), or penne are good substitutes.


For the pesto, mince ½ cup walnuts, parsley, ½ cup Parmesan, sage, and garlic, in a food processor. Add oil in a steady stream and blend until combined.

For the pasta, cook pasta with sweet potatoes in a pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain pasta and sweet potatoes. Transfer pasta and sweet potatoes to a bowl; toss with pesto, thin with reserved pasta water, and season with salt and pepper.

Top pasta with remaining ¼ cup Parmesan and ½ cup walnuts.


For a smooth and emulsified pesto, slowly drizzle the oil into the food processor’s feed tube.

Nutritional Facts

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