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
How to Make It
Cook pasta according to package instructions.
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.
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.
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.
This was very good. Cubing the squash small enough is important. Some extra lemon zest grated on top when serving is excellent. Used less than a full cup of cheese in the pesto and would make a larger batch of pesto to get more pistachio and parsley flavor next time. Will definitely make again.