I just had the most amazing lunch.
I found this recipe in Rachel Ray's Magazine and knew immediately it would be a hit.
The very last of my fresh basil couldn't have been put to a better use.
It's really easy and fast to make. And...it has roasted squash. Yum!
Pepita Pesto Pasta with Roasted Squash
1 pound whole wheat
1 1/2 pounds butternut squash or pumpkin, peeled, seeded
and cut into bite-size pieces
1/3 cup extra virgin olive oil (for pesto), plus more for
1 cup packed mixed herbs, such as cilantro, basil and
flat leaf parsley
1/2 cup grated Pecorino Romano cheese
1/3 cup toasted pepitas (pumpkin seeds)
2 jalapeno peppers,
2 cloves garlic, crushed or pasted
Pre-heat the 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 starchy cooking water.
While the pasta is working, on a baking sheet, drizzle the squash with olive oil 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 olive oil, the herbs, cheese,
pepitas, chili peppers, garlic and lime juice. Season with salt and pepper.
Add the pesto, reserved starchy cooking water and the
squash to the drained pasta. Toss gently and serve.
Labels: easy, healthy, low fat, lunch, pasta, pepita pesto, roasted squash