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 bring a large pot of salted water to a boil.
2. Peel, seed, and cube the butternut squash into 1-inch pieces. Toss with olive oil, paprika, salt, and nutmeg on a large rimmed baking sheet. Roast 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. For the pesto, pulse the garlic, lime zest, and juice in a food processor. Add jalapeno, pistachios, cilantro, and parmesan, then process until mixed. 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 until the spinach wilts. Add more water if needed. Garnish with additional cheese, pepper, and herbs.

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