Pepita Pesto Pasta with Roasted Squash

by Rachael Ray Show Staff 3:00 AM, October 23, 2012

Aired October 23, 2012

Serves 4
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

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.