Butternut Squash and Pesto Rotini

Name: Butternut Squash and Pesto Rotini
Prep time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 12 oz. multigrain rotini; 1 package diced butternut squash; 1 c. Almonds; 2 clove garlic; 2 c. fresh basil leaves; 1 tsp. freshly grated lemon peel; salt; tsp. pepper; 1/4 c. extra-virgin olive oil; 1/2 c. freshly grated Parmesan cheese

Published: Aug 30, 2012

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

615

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In this recipe, the earthy richness of pesto plays with the sweet contrast of butternut squash accented with the bright flavor of lemon peel.

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Ingredients

12 oz. multigrain rotini
1 package diced butternut squash
1 cup Almonds
2 clove garlic
2 cups fresh basil leaves
1 tsp. freshly grated lemon peel
salt
tsp. pepper
1/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese

Directions

1. Step 1Heat large covered saucepot of salted water to boiling on high. Add rotini and squash and cook for time that pasta label directs.
2. Step 2Meanwhile, in food processor with knife blade attached, pulse almonds and garlic until finely chopped. Add basil, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pulse until finely chopped. Remove 2/3 cup pasta cooking water from saucepot. With processor running, add oil and pasta water in slow, steady stream. Add Parmesan and pulse until incorporated into pesto.
3. Step 3Drain pasta and squash. Return to saucepot along with pesto. Toss until well coated. Garnish with basil and additional Parmesan, if desired.