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Fettuccine with Squash & Pistachio Pesto

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins

Serves 4

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


  • 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

Nutrition 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

How to Make It

  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.

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