Pepita Pesto Pasta with Roasted Squash

9 Feb

I ripped this recipe out of the rachael ray magazine thinking it was interesting. I finally had all the ingredients to make it. I was pretty skeptical. Husband is not a fan of squash at ALL! But we were both pleasantly surprised. This was really really good! Yum!

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Pepita Pesto Pasta with Roasted Squash
adapted from rachael ray magazine

Ingredients
Salt and pepper
1 pound whole wheat penne
1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
1/3 cup Extra Virgin Olive Oil, plus more for drizzling
1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
1/2 cup grated Pecorino Romano
1/3 cup toasted pepitas
2 jalapeño seeded
2 cloves garlic, crushed
Juice of 1 lime

preparation

Preheat oven to 450ºF. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta-cooking water.

While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

Meanwhile, using a food processor, pulse 1/3 cup EVOO, herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

Add the pesto, reserved pasta-cooking water and squash to the drained pasta. Toss gently and serve.

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