High in protein and minerals, pepita’s are a great alternative to meat in this pasta dish. Pepita’s are hulled pumpkin seeds that you can find in your local grocery or health food store.
Pepita Pesto & Roasted Butternut Squash Pasta
- 1 butternut squash or pumpkin peeled, seeded & 1" cubed (about 3 cups)
- 1/3 cup olive oil
- 1/8-1/4 tsp nutmeg
- 1 cup packed fresh mixed herbs basil, flat-leaf parsley, cilantro
- 1/2 cup Parmesan cheese grated
- 1/3 cup pepita's toasted
- 1-2 cloves garlic minced
- 1 lime juiced & zested
- 2 - 2 1/2 cups GF penne or rotini pasta
- Dice squash into bite sized pieces. Put on baking sheet, drizzle with some olive oil and sprinkle with nutmeg and salt and pepper. Roast at 400°F for about 15 minutes, or until soft and browned.
- To toast pepita's, put in a separate baking dish and put on the top rack in the oven with the squash. Should be toasted enough after 5-10 minutes (taste one-if crispy, its done). Set aside to cool.
- Cook pasta in salted water until al dente. Reserve about 1 cup of the water.
- To make the pesto, in a food processor combine 1/3 cup olive oil, herbs, cheese, pepita's, garlic and lime. Pulse until finely processed. Season to taste with salt and pepper.
- In a large bowl, toss together the pasta and pesto, and 1/4 cup of the reserved pasta water. Add more water if you like, until you get the sauce consistency you want. Add in the squash and toss gently to combine.