Butternut Penne With Pistachio Pesto
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Last evening I prepared dinner at our son's home. We all have a fondness for butternut squash. I gave this recipe as an offering for dinner and all agreed that it sounded like a winner. A WINNER it was indeed. This recipe came from the blog, Sprouted Kitchen.I have decided their reason a Meyer lemon is suggested in the recipe. I used a regular lemon and the lemon flavor had a very slight dominance in the pesto flavor but it wasn't distasteful. This is a recipe that I would definitely make over and over again.
Ingredients:
2 lbs. (one large) butternut squash, peeled seeded and cut into 1'' pieces
2 tsp. extra virgin olive oil or melted coconut oil
2 tsp. smoked paprika (Pimenton)
1 tsp. sea salt
bit of fresh grated nutmeg
8 oz. brown rice, quinoa or whole grain penne pasta
2 huge handfuls (about 3 cups) well chopped baby spinach or swiss
chard
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Pistachio Pesto
1 large/ 2 small cloves garliczest and juice of one meyer lemon or lime
1/3 cup toasted, unsalted pistachio nuts
1 jalepeno or serrano, seeded (I leave a few seeds for spice)
1 cup packed herbs, such as cilantro, parsley, chives, basil
1/2 cup grated parmesan or pecorino, plus more for garnish
1/4-1/3 cup extra virgin olive oil
few pinches of salt and pepper
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Directions:Preheat the oven to 450' and set a large pot of salted water to boil.
On a large rimmed baking sheet, toss the butternut cubes with the olive oil (enough to coat), smoked paprika, salt, a grate of nutmeg and toss to coat. Bake for about 20 minutes or until edges are charred.
Cook the pasta according to instructions, reserving one cup of the cooking water.
For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down. Add the jalepeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds. Drizzle in the olive oil and a few pinches of salt and pepper until combined. Taste and alter as desired. If you want it thinner, add a splash of water or oil.
In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently. The warm pasta and water will wilt the greens perfectly. Add water if needed.
Garnish with a fresh grate of cheese, pepper and any leftover herbs.
Cook the pasta according to instructions, reserving one cup of the cooking water.
For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down. Add the jalepeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds. Drizzle in the olive oil and a few pinches of salt and pepper until combined. Taste and alter as desired. If you want it thinner, add a splash of water or oil.
In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently. The warm pasta and water will wilt the greens perfectly. Add water if needed.
Garnish with a fresh grate of cheese, pepper and any leftover herbs.
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