su-Fettuccine with Squash & Pistachio Pesto Image
Photo: Annabelle Breakey; Styling: Randy Mon
Yields Serves 4 Total Time 30 mins
AuthorAdeena Sussman

Cooking with store-bought cubed squash saves time on weeknights. You can sub in almonds or walnuts for the pistachios.

How to Make It

Step 1
1

Cook pasta according to package instructions.

Step 2
2

Meanwhile, heat 2 tbsp. oil in a nonstick frying pan over medium-high heat. Cook squash until golden brown and tender, 16 to 17 minutes total. Remove from heat.

Step 3
3

Make pesto: Whirl pistachios, garlic, lemon zest, and 1 cup each cheese and parsley in a food processor until finely chopped. With motor running, drizzle in remaining 1/3 cup oil; blend until creamy, 15 to 20 seconds. Season with salt and pepper.

Step 4
4

Drain pasta, reserving 1/2 cup pasta water. Transfer pasta to pan of squash. Add pesto and lemon juice and toss gently, adding a little reserved pasta water if needed. Serve topped with more parsley and cheese.

Step 5
5

Make ahead: Pesto, up to 2 days, chilled.

Ingredients

 12 ounces fettuccine, gluten-free (we like Jovial brand) or regular
 2 tablespoons plus 1/3 cup olive oil
 1 pkg. (about 20 oz.) cubed butternut squash
 1/3 cup shelled pistachios
 1 garlic clove, minced
  Zest and juice of 1/2 lemon
  About 1 cup (2 oz.) finely shredded parmigiano-reggiano cheese
  About 1 cup loosely packed flat-leaf parsley leaves
  Salt and pepper

Directions

Step 1
1

Cook pasta according to package instructions.

Step 2
2

Meanwhile, heat 2 tbsp. oil in a nonstick frying pan over medium-high heat. Cook squash until golden brown and tender, 16 to 17 minutes total. Remove from heat.

Step 3
3

Make pesto: Whirl pistachios, garlic, lemon zest, and 1 cup each cheese and parsley in a food processor until finely chopped. With motor running, drizzle in remaining 1/3 cup oil; blend until creamy, 15 to 20 seconds. Season with salt and pepper.

Step 4
4

Drain pasta, reserving 1/2 cup pasta water. Transfer pasta to pan of squash. Add pesto and lemon juice and toss gently, adding a little reserved pasta water if needed. Serve topped with more parsley and cheese.

Step 5
5

Make ahead: Pesto, up to 2 days, chilled.

Fettuccine with Squash & Pistachio Pesto