Pistachio Pesto Butternut squash pasta

Ingredients

Roasted Butternut Squash

    •    1 heaping cup butternut squash cubes

    •    1 tbsp olive oil or melted butter

    •    Salt + pepper

    •    Optional: ½–1 tsp honey for caramelization

Pistachio Pesto

    •    ⅓ cup shelled pistachios

    •    1 packed cup fresh basil (or half basil, half parsley)

    •    1 small garlic clove

    •    3 tbsp olive oil

    •    1–2 tsp lemon juice

    •    3–4 tbsp freshly grated parmesan

    •    Salt + pepper to taste

Pasta & Assembly

    •    6 oz pasta (about half a standard box)

    •    1.5–2 oz soft goat cheese, crumbled

    •    Extra pistachios for garnish

    •    Lemon zest (optional)

Instructions

1. Roast the squash

    1.    Preheat oven to 400°F.

    2.    Toss squash with olive oil, salt, pepper, and optional honey.

    3.    Spread on a sheet pan and roast 22–25 minutes, until golden and tender.

2. Make the pistachio pesto

    1.    Add pistachios, basil, garlic, parmesan, and lemon to a food processor.

    2.    Pulse to break everything down.

    3.    Stream in olive oil until smooth but textured.

    4.    Season with salt and pepper.

3. Cook the pasta

    1.    Boil pasta in salted water until al dente.

    2.    Reserve ¼ cup of pasta water.

4. Assemble

    1.    Toss the warm pasta with pesto and a splash of pasta water.

    2.    Fold in the roasted squash.

    3.    Add half the goat cheese so it melts slightly.

    4.    Top with extra goat cheese and chopped pistachios.

    5.    Finish with lemon zest if you want a bright note.