Description
A cozy and bright pasta dish with herby sweetness and earthy fall flavors, perfect for chilly evenings.
Ingredients
Scale
- 12 ounces Pasta (rigatoni, penne, or farfalle)
- 1 cup Fresh basil
- 1/2 cup Fresh sage
- 3/4 cup Toasted walnuts or pecans
- 1 cup Grated Parmesan or Pecorino Romano
- 2 cups Roasted squash (butternut, delicata, or acorn)
- 3 cloves Garlic
- 1/4 cup Olive oil
- 2 tablespoons Lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (205°C). Toss squash cubes with olive oil, salt, and pepper, and roast for 20–25 minutes until tender and slightly caramelized.
- Cook pasta in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
- In a food processor, combine basil, sage, toasted walnuts, grated Parmesan, garlic, lemon juice, and a pinch of salt. Pulse while streaming in olive oil until smooth but still textured. Taste and adjust salt or lemon.
- In a large skillet over medium heat, warm a splash of olive oil and add the roasted squash to reheat and lightly brown. Add cooked pasta and toss with 2–3 tablespoons of pesto. Use reserved pasta water as needed to loosen the sauce to a silky consistency.
- Finish with extra toasted nuts, a crumble of cheese, and a few sage leaves for presentation. Serve hot.
Notes
Roast squash ahead to save time. You can also swap the nuts or cheese based on your preference. For a protein addition, add roasted chicken or crispy chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg