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

  Shredded

  ½ cup or 40g

• 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°F and set a large pot of salted water to boil.
2. Peel, seed, and cube the butternut squash into 1-inch cubes. On a large rimmed baking sheet, toss the cubes with enough olive oil to coat, paprika, salt, and a grate of nutmeg. Bake for about 20 minutes or until the edges are charred.
3. Cook the pasta according to package instructions, reserving a cup of the cooking water.
4. To make the pesto, add garlic, lime zest, and juice to a food processor and pulse a few times. Add jalapeno, pistachios, cilantro, and Parmesan, then process to mix. Drizzle in olive oil, adding salt and pepper to taste. Adjust consistency with water or oil if needed.
5. In a large mixing bowl, combine the pesto, spinach, drained pasta, and half of the reserved pasta water. Toss gently to wilt the spinach. Add more water if needed. Garnish with additional cheese, pepper, and any leftover herbs.

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