Recipe from sprouted kitchen. It's amazing. The pistachio pesto is to die for. Made this for Cmas Eve.
ROASTED BUTTERNUT PENNE WITH PISTACHIO PESTO // Serves 4
Adapted from Everyday with Rachael Ray Magazine, November 2010
I used a brown rice penne from Jovial pasta (a new favorite, the texture is wonderful for a GF pasta). I am not particularly fond of penne, for no good reason, and think small shells or some tagliatelle would work great too. The pesto can be made a few days in advance and kept in a covered container in the fridge. Any extra can be mixed with a splash of water and more lemon juice for a fabulous salad dressing. I would double it for that specific reason but I'll leave that up to you.
- 2 lbs. (one large) butternut squash, peeled seeded and cut into 1'' pieces
- 2 tsp. extra virgin olive oil or melted coconut oil
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- bit of fresh grated nutmeg
- 8 oz. brown rice, quinoa or whole grain penne pasta
- 2 huge handfuls (about 3 cups) well chopped baby spinach or swiss chard
- // pistachio pesto //
- 1 large/ 2 small cloves garlic
- zest and juice of one meyer lemon or lime
- 1/3 cup toasted, unsalted pistachio nuts
- 1 jalepeno or serrano, seeded (I leave a few seeds for spice)
- 1 cup packed herbs, such as cilantro, parsley, chives, basil
- 1/2 cup grated parmesan or pecorino, plus more for garnish
- 1/4-1/3 cup extra virgin olive oil
- few pinches of salt and pepper
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