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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees . Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

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  • While the pasta is working, on a baking sheet, drizzle the squash with EVOO and season with salt, pepper and grated nutmeg. Roast until tender and charred at the edges, about 18 minutes.

  • Meanwhile, using a food processor, pulse 1/3 cup EVOO, the herbs, cheese, pepitas, chiles, garlic and lime juice. Season with salt and pepper.

  • Add the pesto, reserved pasta cooking water and squash to the drained pasta. Toss gently and serve.

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