Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
Total Time
30 minutes
Prep Time
20 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(24)
Ingredients
4 servings
- ⅓ cup raw pepitas (pumpkin seeds)
- 1 cup packed cilantro (mostly leaves, about 2 bunches’ worth)
- 2 teaspoons seeded and roughly chopped jalapeño
- 2 cloves garlic, roughly chopped
- 1 lime, juiced
- ½ teaspoon fine-grain sea salt
- ⅓ cup extra virgin olive oil
- 8 ounces (½ pound) whole grain fettuccine or linguine
- 2 small zucchini
- 1 yellow squash
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Preparation
Chef’s notes
Pesto recipe based on Shutterbean’s pepita pesto pasta with roasted squash. You might also like 101 Cookbooks’ pepita salad recipe.
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).
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 good any way.