Fettuccine with Squash & Pistachio Pesto

Fettuccine with Squash & Pistachio PestoRecipe
Photo: Annabelle Breakey; Styling: Randy Mon

Cooking with store-bought cubed squash saves time on weeknights. You can sub in almonds or walnuts for the pistachios.

Serves 4


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12 ounces fettuccine, gluten-free (we like Jovial brand) or regular
2 tablespoons plus 1/3 cup olive oil
1 pkg. (about 20 oz.) cubed butternut squash
1/3 cup shelled pistachios
1 garlic clove, minced
Zest and juice of 1/2 lemon
About 1 cup (2 oz.) finely shredded parmigiano-reggiano cheese
About 1 cup loosely packed flat-leaf parsley leaves
Salt and pepper


Total: 30 Minutes

1. Cook pasta according to package instructions.

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. 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. 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.

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

Created date

November 2014

Nutritional Information

Calories 699
Caloriesfromfat 43 %
Protein 17 g
Fat 34 g
Satfat 6.5 g
Carbohydrate 86 g
Fiber 5.7 g
Sodium 308 mg
Cholesterol 12 mg