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Roasted Pumpkin Penne With Autumn Pesto

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Rachael Ray
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main-dish vegetarian rosh hashanah dinner italian
Photo: Rachael Ray

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Ingredients for 4 servings

1/2 cup walnuts, chopped and toasted

1 1-inch piece of ginger, peeled and grated or minced

2 cloves garlic, grated or mashed into paste with salt

1 teaspoon lemon zest, plus juice of 1/2 lemon (about 2 tablespoons)

1 cup baby spinach or farm-bundled spinach, packed

1 cup flat leaf parsley, packed

salt and pepper

1/3 cup plus 2 tablespoons extra virgin olive oil (EVOO)

1 1 1/2-1 3/4-pound sugar pumpkin or butternut squash, peeled and cut into 3/4-inch cubes

1 teaspoon sweet paprika

Freshly grated nutmeg

1 pound whole wheat penne or semolina penne rigate

1/2 cup grated Parmigiano Reggiano cheese

Lightly salted, toasted pumpkin seeds, available in bulk foods section at the market (optional)

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