WALNUT SAGE PESTO PASTA WITH ROASTED DELICATA SQUASH
Submited by: shahroon2
10 Ingredients
2 medium delicata squash, scrubbed and rinsed well 2 tablespoons extra virgin olive oil 1 packed cup of flat-leaf parsley leaves 3/4 cup raw or toasted walnut halves (if you’re not using roasted walnut oil, I recommend toasting the walnuts!) 6-7 large, fresh sage leaves 1/2 cup roasted walnut oil (highly recommend La Tourangelle) kosher salt freshly ground black 1 2 – 3 medium garlic cloves 1/2 cup finely grated parmigiano-reggiano cheese, plus more for garnishing sea salt freshly ground black pepper 6-7 large, fresh sage leaves fresh sage leaves, for frying (I like to garnish each serving with 3-4 leaves) roughly 1/4 cup extra virgin olive oil 1 lb dried whole wheat penne (I used DeLallo’s whole wheat penne rigate!) 1/2 cup finely grated parmigiano-reggiano cheese, plus more for garnishing
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Cooking Instructions
INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. 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.
- Trim the ends of the delicata squash and slice them in half lengthwise. Using a spoon, scoop out the seeds and discard. Cut each half into 1/2-inch half-moon slices and place 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 425 degrees for 20 to 25 minutes, flipping the squash halfway through, until they are tender and caramelized.
- As the squash is roasting, prepare the walnut-sage pesto. Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a large food processor, fitted with a blade attachment, and pulse until coarsely chopped. Add the roasted walnut oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl. If you wish, you can add a touch of fresh lemon juice or zest as well!
- Line a small plate with paper towels. In a small non-stick pan, heat a thin layer of extra virgin olive oil over medium-high heat until hot. Fry the sage leaves, in batches, in the oil until crisp (it should only take a few seconds). Transfer with a slotted spoon to the plate and seasoned lightly with salt. Set aside.
- As the squash is finishing roasting, add the dried whole wheat pasta to the boiling water and cook 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, drizzle lightly with olive oil, and toss. Add the walnut-sage pesto and grated parmigiano-reggiano cheese, 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–so I highly recommend adding some!).
- Serve the pasta topped with roasted Delicata squash pieces, and garnish each serving with fried sage leaves. Top with grated parmigiano-reggiano cheese (as desired).