Fettuccine with butternut squash and pistachio pesto

.

Delicious and fast! Great for a week night meal.

This recipe comes from Sunset Magazine, December 2014

As Always, ENJOY!

12 ounces fettuccine, gluten-free (we like Jovial 

brand) or regular

2 tablespoons plus 1/3 cup olive oil

1 pkg. (about 20 oz.) cubed butternut squash

1/3 cup shelled pistachios

1 garlic clove, minced

Zest and juice of 1/2 lemon

About 1 cup (2 oz.) finely shredded parmigiano-reggiano cheese, omit to make this dish Vegan

About 1 cup loosely packed flat-leaf parsley leaves

Salt and pepper

Preparation

1. Cook pasta according to package instructions.

2. Meanwhile, heat 2 tbsp. oil in a nonstick frying pan over medium-high heat. Cook squash until golden brown and tender, 16 to 17 minutes total. Remove from heat.

3. Make pesto: Whirl pistachios, garlic, lemon zest, and 1 cup each cheese and parsley in a food processor until finely chopped. With motor running, drizzle in remaining 1/3 cup oil; blend until creamy, 15 to 20 seconds. Season with salt and pepper.

4. Drain pasta, reserving 1/2 cup pasta water. Transfer pasta to pan of squash. Add pesto and lemon juice and toss gently, adding a little reserved pasta water if needed. Serve topped with more parsley and cheese.

Make ahead: Pesto, up to 2 days, chilled.

Adeena Sussman

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DECEMBER 2014