Butternut Squash Penne with Pistachio Pesto

1. 1

   For the pasta: 1.

2. 2

   Preheat oven to 400 degrees F. 2.

3. 3

   Toss together butternut squash, olive oil, fresh rosemary (thyme or sage), dried Italian seasoning (or Herbes de Provence), pepper and a pinch or two of salt.

4. 4

   Spread this in a single layer on a sheet pan and roast for 20 minutes or until the squash is tender.

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   3.

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   Meanwhile, bring a large pot of water to a boil.

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   Generously salt the water and add the pasta.

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   Cook the pasta for about 3 minutes less than the package directions state.

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   When the pasta has cooked, reserve 1 cup of the cooking water.

10. 10

    Drain the pasta.

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    4.

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    Add the pasta back to the pot along with the roasted butternut squash, reserved cooking water and pistachio pesto.

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    Cook over medium-high heat, stirring continually until the water is absorbed and the pasta is al dente.

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    Remove from the heat and season with more salt and pepper if needed.

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    Note: Roasting the squash gives it more depth of flavor, but if you want to skip that step, just add the squash to the water with the pasta.

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    For the pistachio pesto: Put all of the ingredients into a food processor and pulse until the pistachios are very finely chopped.

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    Be sure to stop before it becomes a paste.

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    Notes: You may omit the hemp seeds and replace them with more pistachios (about 1/2 cup more).

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    For vegan pesto, omit the Parmesan cheese.

* Per serving · 4 servings · Values may vary.