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Pepita Pesto Pasta with Roasted Squash

Serves 4

Originally aired

INGREDIENTS
  • Salt and pepper
  • 1 pound quinoa penne or whole wheat penne
  • 1 1/2 pounds butternut squash or pumpkin, peeled, seeded and cut into bite-size pieces
  • 1/3 cup EVOO Extra Virgin Olive Oil, plus more for drizzling
  • Nutmeg, for grating
  • 1 cup packed mixed herbs, such as cilantro, basil and flat-leaf parsley
  • 1/2 cup grated Pecorino Romano (a couple of handfuls)
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 2 jalapeo or serrano chile peppers, seeded
  • 2 cloves garlic, crushed or pasted
  • Juice of 1 lime
PREPARATION

Preheat oven to 450F. 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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