Growing up just north of the Ligurian border, La Dolce Vita cofounder Claudio Bisio was raised on pesto, a specialty of this Riviera region. If you've run out of basil in your kitchen garden, or simply want a change of pace, this walnut/parsley pesto is a delicious alternative.

1lb dried spaghetti
1/3 cup chopped Italian (flat-leafed) parsley
3 to 4 tablespoons chopped fresh sage
1 garlic clove chopped
1 teaspoon salt
1 cup walnuts, toasted and cooled
1/3 cup extra vIrgin olive oil
1/3 cup of grated Parmigiano Reggiano, plus additional for serving
1/4 teaspoon black pepper

Cook spaghetti in a 6-quart pot of salted boiling water until al dente.

While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped.

Add walnut and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.

Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water (add it little by little to avoid watering it down) in a serving bowl, than add pasta and toss to combine.

Note: The flavor of fresh sage can be intense. You may want to start by adding 3 tablespoon of sage to the pesto, than taste after processing and add another tablespoon if you'd like a stronger flavor.

Sprinkle with Parmigiano Reggiano, and serve with a bright Dolcetto or Chianti.

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