To toast the walnuts: Preheat the oven to 350 degrees Fahrenheit. Spread the walnuts out on a baking sheet and bake for 10 minutes, shaking the pan occasionally. Let cool.
Using a food processor with the blade attachment or a blender, mix the parsley, toasted walnuts, garlic and sage until combined. With the motor running, drizzle in the olive oil and mix until blended. Season to taste with salt and pepper.
Meanwhile, bring a large pot of water to boil. Cook the pasta for 9-11 minutes, to desired doneness. Drain and put in a large bowl.
In a large saute pan, melt the butter. Add the chanterelles and sage if using and cook until the mushrooms release their juices, about 3 minutes. Add to the bowl with the pasta. Mix in the pesto and stir the pasta until coated in the pesto. Season with salt and pepper if needed.
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there’s a simple way to live deliciously!