Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. You could skip the pasta altogether for a even lighter, gluten-free meal, but I liked the pasta-squash combination best.
Ingredients
Cilantro-pepita pesto
- ⅓ cup raw pepitas (pumpkin seeds)
- 1 cup packed cilantro (mostly leaves, about 1 medium bunch)
- 2 teaspoons seeded and roughly chopped jalapeño
- 2 cloves garlic, roughly chopped
- 1 lime, juiced (about 2 tablespoons)
- ½ teaspoon fine salt
- ⅓ cup extra virgin olive oil
Pasta and squash ribbons
- 8 ounces (½ pound) whole grain fettuccine or linguine
- 2 small zucchini (about 10 ounces each)
- 1 yellow squash (about 10 ounces)
Instructions
- Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
- Bring a large pot of salted water to a boil (it should taste salty), and cook fettuccine until al dente, according to the package’s instructions. Drain and set aside.
- In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
- Toss the cooked pasta and ribboned squash with the pesto and serve. Leftovers will keep in the fridge for a few days. Expect the squash to lose a little moisture, but the leftovers will still be very good. Serve chilled, or at room temperature, or gently reheated… It’s all good.
Notes
Pesto recipe based on Shutterbean’s pepita pesto pasta with roasted squash.
Squash options: If you don’t have a julienne peeler, you can use a regular vegetable peeler to make squash ribbons as directed below, or slice the squash into super-thin rounds with a sharp knife (in which case, you might prefer rotini or penne pasta instead of fettuccine/linguine).
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Find it online: https://sooka.info/cilantro-pepita-pesto-with-squash-ribbons-and-fettuccine/%3C/a%3E%3C/p%3E