Fettuccine With Squash & Pistachio Pesto

1. 1

   Cook pasta according to package instructions.

2. 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. 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. 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.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.