This easy, full of flavor and & great warmed up the next day kinda good pasta recipe. This turned out one of the best pasta dishes that I've created in a while. Roasted acorn squash and golden beet are mixed with walnuts and lots of basil, oregano, and lemon to make this lip-smacking pesto.
🍽 S E R V I N G S
2 servings
⏰ T I M E
Prep time - 15 minutes
Cook time - 45 minutes
Total time - 60 minutes
INGREDIENTS:
2 cups rigatoni pasta or penne pasta
1 cup green peas, boiled
🌱 FOR PESTO
1 acorn squash
1 golden beet
1/4 tsp turmeric powder
1/4 cup walnuts, roasted
1/2 cup basil, tightly packed
a handful of fresh oregano
4 tbsp olive oil plus more for roasting
Juice of 1 lemon
Zest of 1 lemon
Salt & pepper to taste
WORKING THE MAGIC:
Preheat oven to 375F.
Peel the acorn squash and golden beet and cut into cubes, coat with some olive oil, turmeric powder, and salt, and roast for about 45 minutes in the oven.
Once roasted, let it cool.
Bring a pot of water to boil and cook the pasta according to package directions and drain the pasta. Reserve about 1/2 cup of the cooking water.
In a food processor, throw in roasted walnuts and pulse 1-2 times. To it add cooled roasted acorn squash, roasted beet, basil leaves, fresh oregano, olive oil, lemon juice, lemon zest, salt & pepper to taste and make a coarse paste.
Mix the prepared pesto with cooked pasta and toss in boiled green peas & if the pasta feels too dry add some pasta water to it.
Serve pasta in individual bowls and squeeze in fresh lemon juice, if you like.
Buon appetito!
If you try this recipe, don't forget to share your photo and tag homemadeishappinezz or #homemadeishappinezz
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