Parsley Almond Pesto Pasta with Roasted Squash

Parsley Almond Pesta Pasta recipe

This parsley almond pesto pasta recipe is a simple Fall meal from food blogger Aube Giroux from the Kitchen Vignettes blog.

Yield: 4 servings

Ingredients

  • For the Parsley Almond Pesto:
  • 1 large bunch of parsley (4 cups roughly chopped)
  • 1/2 cup raw whole almonds
  • 1/2 cup freshly grated parmesan
  • Juice of half a small lemon (about 2 Tbsp)
  • 1 to 2 small cloves of garlic (optional)
  • 3/4 cup olive oil
  • Salt to taste (between 1/4 to 1/2 tsp)
  • For the Pasta:
  • 1/2 pound angel hair pasta
  • 1 small buttercup squash (or your favorite squash)
  • 1 Tbsp olive oil

Directions

  1. Roughly chop the parsley, almonds, and garlic. Place them and all the other pesto ingredients (except olive oil) in the food processor. Pulse a few times until chopped finely. Add the olive oil slowly while processing. Continue to process until the pesto has reached the consistency you like. (I like mine a bit on the chunky side).
  2. Cut the squash in half and scoop out the seeds. Cut it thinly into 1/4 inch slices. Toss the slices with 1 Tbsp. of olive oil and spread on a baking sheet. Add a few sprinkles of salt if you wish. Roast at 350F for 10 minutes, then flip the slices over and roast for another 5 minutes or until sufficiently tender.
  3. Bring a large pot of salted water to boil. Cook the pasta until al dente, according to instructions on the package. Be careful, angel hair pasta only takes about 2 to 3 minutes to cook. Drain the pasta and spoon the pesto onto the pasta, tossing well. Place the roasted squash on top of the pasta and garnish with a few roughly chopped almonds and a few sprigs of parsley, finely chopped.
  4. Refrigerate any unused pesto. The parsley almond pesto will keep at least one week in the fridge.