Walnut-sage pesto pasta with roasted butternut squash

Just a few of my favorite things!

Still to my amazement, my little ones love Pesto, they do! 
And how I love this so! 

With a little persistence and slow introduction on my part, i got it under their nose then bam it happened! It's a proud and happy mommy moment! 👊🏻
Changing it up with a few different variations, spinach, basil, kale, rocket and this the latest! And its scrumptious! For such simple power packed food, seriously give it a try! This is an absolute beauty!


~ Walnut-sage pesto pasta with roasted butternut squash 💛🍂

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Yields: 4-6 servings
prep time: 15 minutes
cook time: 30 minutes
total time: 45 minutes


What You Need:
Roasted butternut squash:

• 1 medium butternut squash, chopped into large pieces and deseeded
• 2 tbsp olive oil
• sea salt
• freshly ground black pepper

Walnut-Sage pesto pasta:

• 1 packed cup of flat-leaf parsley leaves
• 3/4 cup raw or toasted walnut halves (i highly recommend toasted)
• 2 – 3 medium garlic cloves
• 6-7 large, fresh sage leaves
• 1/2 cup olive oil 
• sea salt
• freshly ground black pepper
• 1 tsp of dried sage leaves
• roughly 1/4 cup extra virgin olive oil
• 450g dried whole wheat penne (I personally used a wholemeal spelt variation), there are so many amazing varieties on the market, go for something you enjoy, choose as wholesome as possible for most nutritional benefits)
• 1/2 cup finely grated parmesan cheese, plus more for garnishing

        
What to Do:

1. Preheat the oven to 180 degrees Celcius. Line a sheet pan with aluminum foil or parchment paper. Set aside. Bring a large pot of salted water to a boil for the pasta.
2. Place prepared butternut on the sheet pan. Drizzle with olive oil, salt, and pepper, and spread them out evenly on the sheet pan so they are not touching. Roast at 180 degrees for 20 to 25 minutes, flipping the butternut halfway through, until they are tender and caramelized.
3. As the squash is roasting, prepare the walnut-sage pesto. Combine the parsley leaves, walnuts, garlic cloves, and dried sage in the bowl of a large food processor, fitted with a blade attachment, and pulse until coarsely chopped. Add the olive oil and parmesan, process until mostly smooth. Season with sea salt and pepper to taste. Transfer to a bowl.
4. As the butternut is finishing roasting, add the dried whole wheat pasta to the boiling water and cook as per pasta instructions until al dente. Reserve roughly a cup of the pasta cooking water and drain the pasta in a colander. Transfer the pasta back to the same pot. 
5. Add the walnut-sage pesto and toss until the pasta is evenly coated in the sauce, adding some of the reserved pasta water as needed (this amount of pesto will generously coat all of the pasta, but the starchy cooking water will help create an even creamier sauce, add to preference).
6. Serve the pasta topped with roasted butternut squash pieces, top with grated parmigiano-reggiano cheese (as desired).

inspired by a beautiful plate.


Enjoy!