Parsley Almond Pesto Pasta With Roasted Squash
Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special
Number of servings : 4
Type of meal : | Main Courses | Main Courses
Special diet : | Vegetarian
1/2 lb (250 g) angel-hair pasta
1 small buttercup squash (or your favourite squash)
1 tbsp (15 mL) olive oil
1 large bunch parsley
1/2 cup (125 mL) raw almonds, whole
1 or 2 small garlic cloves (optional)
1/2 cup (125 mL) Parmesan, freshly grated
2 tbsp (25 mL) fresh lemon juice
1/4 to 1/2 tsp (1 to 2 mL) salt
3/4 cup (175 mL) olive oil
Roughly chop parsley, almonds and garlic, setting aside some almonds and parsley for garnish. Place all pesto ingredients except olive oil in food processor. Pulse until chopped finely. Add olive oil slowly while processing. Continue until paste reaches desired consistency.
Preheat oven to 350°F (180°C).
Cut squash in half and scoop out seeds. Cut thinly into ¼-inch (0.6 cm) slices. Toss slices with olive oil and spread on a baking sheet. Add salt if you wish. Roast for 10 minutes, then flip slices over and roast for another 5 minutes or until tender.
Bring large pot of salted water to boil. Cook the pasta until al dente. Drain pasta and toss with pesto.
Place roasted squash on top of pasta, and garnish with roughly chopped almonds and finely chopped sprigs of parsley. Refrigerate any unused pesto—will keep at least one week.