Roasted Butternut Pasta with Pistachio Pesto

Ingredients

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Nutmeg

  Spices, ground

  ¼ tsp or 0.6g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Spinach

  Raw

  3 cup or 90g

• Garlic

  Raw

  2 clove or 6g

• Lime juice

  Raw

  1 lime yields or 44g

• Pistachio nuts

  Nuts, raw

  ⅓ cup or 41g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Parmesan cheese

  Grated

  ½ cup or 50g

• Olive oil

  Salad or cooking

  ¼ tbsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat the oven to 450' and set a large pot of salted water to boil. 
2. Peel, seed, and cube squash into 1" cubes. On a large rimmed baking sheet, toss the butternut cubes with the olive oil (enough to coat), paprika, salt, a grate of nutmeg and toss to coat. Bake for about 20 minutes or until edges are charred. 
3. Cook the pasta according to instructions, reserving a cup of the cooking water. 
4. For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down. Add the jalapeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds. Drizzle in the olive oil and a few pinches of salt and pepper until combined. Taste and alter as desired. If you want it thinner, add a splash of water or oil. 
5. In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently. The warm pasta and water will wilt the greens perfectly. Add water if needed. Garnish with a fresh grate of cheese, pepper and any leftover herbs. 

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