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.

How to Make It

Step 1

Cook pasta according to package instructions.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

a keeper

January 02, 2016
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.


May 21, 2015
this was quick and easy to make. Three out of four in my family enjoyed this