Thursday, October 18, 2012

Whole Wheat Pasta With Pesto and Roasted Squash

My husband is really hung up on whole wheat pastas. He loves pasta in general, but tries to make it healthier. As it's still squash season, I decided to try yet another squash pasta recipe.

As an aside, my husband has spent months trying to grow basil in an herb box on the window sill without any luck. We recently noticed the same basil growing in the courtyard in front of our window. We can only assume the seeds flew outdoors somehow. I suppose herbs really do need fresh air, sun and some good soil. I used the basil in this mixed herb pesto. It was quite delicious.

Whole Wheat Pasta With Pesto and Roasted Squash


8 ounces whole wheat penne pasta
10 ounces cubed butternut squash
Extra Virgin Olive Oil
1/2 cup packed mixed herbs, such as basil, cilantro and parsley
1/4 cup grated parmesan
1 handful toasted pine nuts
2 jalapeno peppers, seeded
2 cloves garlic
1/2 juiced lime
salt and pepper to taste


Step 1: Preheat oven to 450 and place squash on baking sheet. Sprinkle with oil, salt, pepper and nutmeg and bake for 18 minutes
Step 2: Meanwhile, boil water and cook pasta to al dente
Step 3: Meanwhile, stick herbs, parmesan, peppers, nuts, garlic, lime, salt, pepper and oil in food processor. Slowly add oil until it is a smooth consistency
Step 4: Drain pasta, and mix with pesto and squash and eat (salt and pepper more if necessary)!

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