Pasta with Sage Pesto, Butternut Squash and White Beans
This recipe is beyond simple. For the pesto combine 1 c. toasted walnuts, 1/3 c. parsley, 2 springs of sage leaves, 1/3 c. Parmesan cheese, and 1/3 c. olive oil, dump it all in your food processor and process away! Once done, adjust the salt and pepper as needed. I found that mine was a bit thick, so I added some veggie stock, gave the processor another whirl and was left with pure herby heaven.