Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne
- 1/4 cup pepitas, pumpkin seeds, unsalted
- 1/4 cup pistachio nuts
- 1/2 cup EVOO
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh parsley leaves
- 1/3 cup grated Parmigiano-Reggiano
- 2 cloves garlic, grated
- 2 jalapeno peppers, seeded and coarsely chopped
- 1 lime, juiced
- Salt and pepper
- 1 1/2 pounds pumpkin or butternut squash
- Olive oil cooking spray
- Freshly grated nutmeg
- 1 pound whole grain, farro or whole wheat penne
Preheat the oven to 350 degrees F.
Toast the seeds and nuts until fragrant and golden. Cool.
Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve.
Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve.
To prepare the dish, preheat the oven to 425 degrees F.
Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg.
Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining.
Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving.
Recipe courtesy of Rachael Ray