Fusilli with Broccoli Rabe Pesto and Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 430
- Total Fat
- 16 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 4 milligrams
- Sodium
- 613 milligrams
- Carbohydrates
- 59 grams
- Dietary Fiber
- 7 grams
- Protein
- 15 grams
- Sugar
- 1 grams
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt
1 small acorn squash (about 1 1/4 pounds), halved, seeded and cut into 1 1/2-inch chunks
3 tablespoons extra-virgin olive oil
1/2 teaspoon plus a pinch of red pepper flakes
1 small bunch broccoli rabe, trimmed and chopped
2 tablespoons chopped walnuts
1 clove garlic
1/4 cup grated parmesan cheese
8 ounces fusilli
Freshly ground pepper
Directions
- Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes.
- Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, 1/2 teaspoon salt and the remaining 1/2 teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate.
- Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and 1/2 cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper.