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Fettuccine with Squash & Pistachio Pesto





Total Time
30 mins

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

This recipe, and others like it, can be found in the article “From Soups to Salads to Pastas, These Are the Best Ways to Savor Fall Vegetables.”

su-Fettuccine with Squash & Pistachio Pesto Image




Photo: Annabelle Breakey; Styling: Randy Mon
 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
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.

Nutrition Facts

Amount Per Serving
Calories 699Calories from Fat 43
% Daily Value *
Total Fat 34g53%

Saturated Fat 6.5g33%
Cholesterol 12mg4%
Sodium 308mg13%
Total Carbohydrate 86g29%

Dietary Fiber 5.7g23%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.