Roasted Butternut Penne With Pistachio Pesto

904 faves | 6 recommends
More from this source
Sprouted Kitchen
Nutrition per serving    (USDA % daily values)
CAL
585
FAT
100%
CHOL
6%
SOD
57%

Comments

This was insanely good. Used an entire bunch of lacinato kale to increase the greens and roasted a sugar pumpkin instead of butternut.
Paula Checchi   •  2 Nov   •  Report
Didn't use pistachios, but it was still delicious!!
Anne Wiesenberg   •  17 May   •  Report
the pistachio pesto is fantastic!
krus mynta   •  18 Mar   •  Report
Yueettttttyussuorÿyiuyplkkkjhf Ghggggghhjjkklls.8888$mnzmnZ. P
54bed118c302   •  23 Dec   •  Report
I will try it today;)
Iman Aharchi   •  11 Dec   •  Report
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Ingredients for 4 servings

2 lbs. (one large) butternut squash, peeled seeded and cut into 1

2 tsp. extra virgin olive oil or melted coconut oil

2 tsp. smoked paprika

1 tsp. sea salt

bit of fresh grated nutmeg

8 oz. brown rice, quinoa or whole grain penne pasta

2 huge handfuls (about 3 cups) well chopped baby spinach or swiss chard

1 large/ 2 small cloves garlic

zest and juice of one meyer lemon or lime

1/3 cup toasted, unsalted pistachio nuts

1 jalepeno or serrano, seeded (I leave a few seeds for spice)

1 cup packed herbs, such as cilantro, parsley, chives, basil

1/2 cup grated parmesan or pecorino, plus more for garnish

1/4-1/3 cup extra virgin olive oil

few pinches of salt and pepper

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