Arugula and Basil Pesto Pasta with Butternut Squash

Name: Arugula and Basil Pesto Pasta with Butternut Squash and Hazelnuts Recipe nstrada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz of whole wheat pasta; 1/2 of a butternut squash, sliced; 1/4 cup of chopped hazelnuts; 1/4 cup of largely chopped onions; 1/2 teaspoon of crushed coriander seeds; 2 cups of arugula; 1 cup of basil; 3 tablespoons of pine nuts; 1/4 cup of parmesan cheese; 2 cloves of garlic; 3 tablespoons of lemon juice; 4 tablespoons of olive oil; 10 turns of fresh black pepper

Servings: persons

10 oz of whole wheat pasta
1/2 of a butternut squash, sliced
1/4 cup of chopped hazelnuts
1/4 cup of largely chopped onions
1/2 teaspoon of crushed coriander seeds
2 cups of arugula
1 cup of basil
3 tablespoons of pine nuts
1/4 cup of parmesan cheese
2 cloves of garlic
3 tablespoons of lemon juice
4 tablespoons of olive oil
10 turns of fresh black pepper

1
Preheat the oven to 400 degrees, take long strips of chopped butternut squash and put in a pyrex dish, along with the onions and chopped hazelnuts.
2
Crush the coriander seeds with a mortar and pestle, and pour onto the squash with one tbsp of olive oil and the black pepper and put into the oven.
3
While the squash is cooking, put a large stockpot of water on the stove to boil the pasta.
4
And then use a food processor to blitz the arugula, basil, pine nuts, garlic, lemon juice, parmesan and the rest of the olive oil into a thick pesto paste.
5
When the pasta is done cooking, drain the pasta, put the pasta back in the stock pot and add the pesto.
6
After 30 minutes or so the squash should be cooked, and you can add it to the top of the pasta with the hazelnuts and onions.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 oz of whole wheat pasta, 1/2 of a butternut squash, sliced, 1/4 cup of chopped hazelnuts, 1/4 cup of largely chopped onions, and more.

Yes, Arugula and Basil Pesto Pasta with Butternut Squash and Hazelnuts Recipe nstrada falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula and Basil Pesto Pasta with Butternut Squash and Hazelnuts Recipe nstrada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions