Here it is y’all, my first fall like recipe of the year, and
it’s a doozy! Of course it would have to
be a pasta recipe; cuz pasta is the love of my life!
Butternut Squash Penne with Pistachio Pesto is not only the
yummiest thing on the planet, but it’s also gives you power to save the world! Power in the form of nutrients I tell
you!
Pistachios are a tree nut, and tree nuts are packed with
protein, healthy fats, and minerals. A
diet rich in nuts lowers cholesterol, and has a lower risk of coronary artery
disease, and strokes. They also provide
anti-oxidant activity helping to fight off cancer and diseases.
Hemp seeds have a mild nutty flavor. Hemp seeds, besides being protein packed, are
a power house of omega-3 and omega-6. These
fatty acids promote heart health, lower triglycerides, work to reduce
inflammation, promote brain health, and support the immune system.
Roasted butternut squash, perhaps my favorite of the squashes has
high levels of vitamin A, which give you the power to see in the dark and through
brick walls…or at least helps to protect your eye sight!
Here are a couple of tips for making Pistachio Pesto:
Serve Butternut Squash Penne with Pistachio Pesto up with a salad of dark greens (such as spinach or kale), and you’ll
not only have the power to save this world, but the entire universe!
BTW, stay tuned to see how I use Pistachio Pesto with chicken!
BUTTERNUT SQUASH PENNE WITH PISTACHIO PESTO
FOR THE PISTACHIO PESTO
Makes about 1 cup
2/3 cup Roasted
unsalted pistachios, shelled
1/3 cup Hulled
hemp seeds
1/3 cup Grated
parmesan cheese
½ small
clove Garlic, minced
¼ cup Extra Virgin olive oil
2 Tbsp. Grape seed, avocado or
canola oil
1/8 tsp. Pepper
A pinch Salt
1. Put all of the
ingredients into a food processor and pulse until the pistachios are very
finely chopped, be sure to stop before it becomes a paste.
Notes: * You may omit
the hemp seed and replace it with more pistachios (about ½ cup more).
**For vegan pesto, omit the parmesan cheese.
FOR THE PASTA
Serves 4
6 cups Butternut
squash, peeled and diced into about 1/2 inch cubes (1 small squash)
2 Tbsp. Olive
oil
1 tsp. Fresh
rosemary, thyme, or sage, finely chopped
½ tsp. Dried
Herbs de Provence or Italian seasoning
¼ tsp. Pepper
Salt
¾ package Penne pasta, a package is 16
ounces
1 cup Reserved pasta cooking
water
1 recipe Pistachio
pesto
1. Pre-heat oven to
400 degrees.
2. Toss together the
butternut squash, olive oil, fresh rosemary (thyme or sage), dried Herbs de
Provence (or Italian seasoning), pepper and a sprinkle of salt. Spread this in a single layer on a sheet pan
and roast for 20 minutes or until the squash is tender.
3. Meanwhile, bring a
large pot of water to a boil. Generously
salt the water and add the pasta. Cook
the pasta for about 3 minutes less than the package directions state. When the pasta has cooked remove 1 cup of the
cooking water and put that to the side.
Drain the pasta.
4. Add the pasta back
to the pot along with the roasted butternut squash, the reserved cooking water
and the Pistachio pasta. Cook over
medium-high heat stirring continually until the water is absorbed and the pasta
is al dente. Remove from the heat and
season with more salt & pepper if needed.
Note: *Roasting the
squash gives it more depth of flavor, but if you want to skip that step, just
add the squash to the water with the pasta.
That pistachio pesto looks so good!
ReplyDeleteThis looks amazing! Seriously some of my favorite things ever in that dish. YUM!
ReplyDelete