Fettuccine with Squash & Pistachio Pesto
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.
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.
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Easy
this was quick and easy to make. Three out of four in my family enjoyed this
a keeper