Roasted Pumpkin Penne With Autumn Pesto Recipe

Name: Roasted Pumpkin Penne With Autumn Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup walnuts, toasted chopped; 1 inch ginger (peeled and grated or minced); 2 garlic cloves (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; ⅓ cup extra virgin olive oil; 2 tablespoons extra virgin olive oil; 1 12 lbs sugar pumpkin (or butternut squash, peeled and cut into 3/4-inch cubes ); 1 teaspoon sweet paprika; nutmeg (Freshly grated); 1 lb whole wheat penne (or semolina penne rigate ); ½ cup parmigiano-reggiano cheese (grated ); pumpkin seeds, toasted (available in bulk foods section, (optional)

Servings: persons

½ cup walnuts, toasted chopped
1 inch ginger (peeled and grated or minced)
2 garlic cloves (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
⅓ cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1 12 lbs sugar pumpkin (or butternut squash, peeled and cut into 3/4-inch cubes )
1 teaspoon sweet paprika
nutmeg (Freshly grated)
1 lb whole wheat penne (or semolina penne rigate )
½ cup parmigiano-reggiano cheese (grated )
pumpkin seeds, toasted (available in bulk foods section, (optional)

1
Preheat oven to 400˚F.
2
Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, salt and pepper in food processor and turn processor on.
3
Stream about 1/3 cup EVOO into processor to form a pesto sauce.
4
Drizzle the pumpkin cubes with 2 tablespoons EVOO and season with salt, pepper, paprika and nutmeg.
5
Roast 15 minutes, turn the cubes over and roast 15 minutes more.
6
Meanwhile, bring water to boil for pasta, salt it and cook to al dente, according to package directions.
7
Reserve 1 cup of the starchy water just before draining.
8
Drain pasta, return to hot pot, add reserved water and pesto, and toss to coat.
9
Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds, if desired.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: ½ cup walnuts, toasted chopped, 1 inch ginger (peeled and grated or minced), 2 garlic cloves (grated or mashed into paste with salt ), 1 teaspoon lemon zest (plus juice of 1/2 lemon, about 2 tablespoons), and more.

Yes, Roasted Pumpkin Penne With Autumn Pesto 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.

Roasted Pumpkin Penne With Autumn Pesto

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