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


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

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.