I have to admit- pasta is something I crave quite often and is a comfort food of mine. But as we all know, the carbohydrates can be unfriendly and sometimes whole wheat just doesn’t taste as good! After several trial and error sessions, this brand of whole wheat isn’t cardboard flavored; it’s delightfully wheaty and pairs wonderfully with any sauce you would like. Plus it has 6 grams of fiber per serving, which is important in any carbohydrate you eat!

I found this recipe for the sage pesto on Food 52, where they used on a grilled cheese, and it was amazing! So I jarred the rest and figured it would also work wonderfully in a pasta dish! To add some creaminess, I added in goat cheese and Parmesan as well. This pesto was great to use up my leftover turkey herbs; it breaks my heart when I don’t use things in time and they go bad. Also the pistachio nuts add great flavor and heart healthy protein.

This dish is great any day of the week or served with some greens mixed in, such as collard greens, for a more sustainable meal with friends. Whenever I enjoy pasta I make sure to have equal parts green vegetable to lessen the guilt and to add balance to my indulgence. It’s also one of those vegetarian dishes that certainly does not fall flat.

Sage is a wonderful herb that can be overpowering to some, but when executed the right way can add excellent flavor. This pesto accomplishes just that! Try out several different pesto variations; I enjoy using arugula and sunflower seeds as well!

Spaghetti with Pistachio Sage Pesto:

1 lb. spaghetti, preferably whole wheat or whole grain

1 tablespoon olive oil

2 oz. goat cheese

2-3 tablespoons Pistachio Sage Pesto

1 1/2 tablespoons parmigiano reggiano

Chopped parsley for garnish

Boil pasta according to package directions so it is al dente. Drain pasta and add back to heavy pot. Add olive oil, goat cheese, pesto and parm. Mix to incorporate all ingredients, top with parsley for garnish and serve warm.