Tagliatelle with Roasted Squash & Walnut Pesto

serves 4

ROASTED BUTTERNUT SQUASH OR PUMPKIN TASTES GREAT WITH HOMEMADE WALNUT PESTO. MAKE EXTRA PESTO AND KEEP IT IN THE REFRIGERATOR FOR UP TO TWO DAYS.

ingredients

3 cups seeded and peeled ¾-inch butternut squash or pumpkin slices

2 tablespoons virgin olive oil

1 pound fresh whole wheat tagliatelle

sea salt flakes and pepper, to taste

walnut pesto

¾ cup walnut pieces

⅓ cup virgin olive oil

⅓ cup fresh basil

1 ounce Parmesan cheese, thinly shaved, plus extra to serve

2½ cups arugula leaves

1 Preheat the oven to 400°F. Arrange the squash on a large baking sheet in a single layer. Drizzle with the oil and season with salt and pepper. Roast for 20-25 minutes, or until just tender.

2 Meanwhile, to make the pesto, put the walnuts in a large skillet and toast for 2-3 minutes, or until just beginning to brown. Transfer to a food processor or blender, pour in the oil, and process until coarsely ground. Add the basil, cheese, and half the arugula leaves and process again until you have a coarse pesto.

3 Bring a large saucepan of water to a boil, add the tagliatelle, and cook for 3-4 minutes, or according to the package directions, until al dente.

4 Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan. Cut the squash into cubes and add them to the pasta. Drizzle with the pesto and gently toss together, adding a little of the reserved pasta water if needed to loosen the sauce. Top with the remaining arugula.

5 Spoon into bowls and serve with extra cheese.

Make It Lighter: Toss the roasted squash and walnut pesto with crisp salad greens instead of pasta for a lighter meal.

Recipe from The Clean-Eating Kitchen