Serve with:
- Agnolotti & Agnolotti del Plin
- Caramelle
- Classic Ravioli
- Corzetti Stampati
- Ossola-Style Chestnut, Squash, and Potato Dough
- Ricotta Gnocchi Dough
- Sweet Potato Gnocchi Dough
- Tortelloni
Ingredients
- ½ cup (70 grams) raw hazelnuts
- ¼ cup (60 ml) extra-virgin olive oil, plus more as needed
- ¼ cup (5 grams; about 15 large leaves) fresh sage leaves, roughly chopped
- 2 garlic cloves, thinly sliced
- 1 teaspoon honey, plus more to taste
- ¾ ounce (20 grams) finely grated Parmigiano-Reggiano
- 2 tablespoons (10 grams) finely grated Pecorino Romano
- Kosher salt and freshly ground black pepper
- Heat the oven to 375°F/190°C.
- Spread the hazelnuts on a small foil-lined sheet pan. Toast in the oven until golden and fragrant, watching closely, 8 to 10 minutes. When cool enough to handle, bundle the hazelnuts in a clean dishcloth and rub them together vigorously to remove most of the skins.
- In a small skillet, warm the oil over medium-low heat. Add the sage and garlic and cook, stirring occasionally, until sizzling and fragrant but not browned, about 5 minutes. Let the mixture bubble for a minute or two, stirring often, then turn off the heat and let cool slightly.
- Add the hazelnuts to the bowl of a food processor and pulse until chopped into a coarse sand consistency. Add the garlic-sage mixture, along with the honey, and pulse into a coarse paste, scraping down the sides of the bowl as needed. Transfer to a bowl and stir in the cheeses, then loosen with another tablespoon or two of oil. Season to taste with salt and pepper and add more honey if you’d like.
- Cook your pasta of choice to your liking and transfer it directly to a large, heatproof (preferably metal) mixing bowl (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Spoon the pesto over the pasta and toss well until luscious and creamy, loosening with plenty of cooking water until the pasta is well coated. Divide among bowls and serve, finished with more grated cheese.