6 Servings 20 min Cook
2 Medium (1 lb) Squash
2 Tsp Olive Oil
2 Tsp Paprika
1 Tsp Salt
1/4 Tsp Nutmeg
8 Oz Whole Wheat Pasta
3 Cup Spinach
2 Clove Garlic
1 Lime yields Lime Juice
1/3 Cup Pistachio Nuts
1 Pepper Jalapeno Peppers
4 Cup Fresh Cilantro
1/2 Cup Parmesan Cheese
1/4 Tbsp Olive Oil
1 Dash Pepper
1 Dash Salt
Preheat the oven to 450' and set a large pot of salted water to boil.
Peel, seed, and cube squash into 1" cubes.
On a large rimmed baking sheet, toss the butternut cubes with the olive oil (enough to coat), paprika, salt, a grate of nutmeg and toss to coat.
Bake for about 20 minutes or until edges are charred.
Cook the pasta according to instructions, reserving a cup of the cooking water.
For the pesto, add the garlic, lemon zest and juice to the processor and pulse a few times to break down.
Add the jalapeno, pistachios, herbs and parmesan and run the processor to mix, about 30 seconds.
Drizzle in the olive oil and a few pinches of salt and pepper until combined.
Taste and alter as desired.
If you want it thinner, add a splash of water or oil.
In a large mixing bowl, combine the pesto, greens, drained pasta and half of the pasta water and toss gently.
The warm pasta and water will wilt the greens perfectly.
Add water if needed.
Garnish with a fresh grate of cheese, pepper and any leftover herbs.
