Photo: Sorin Gheorghita
Butternut Squash Penne with Pistachio Pesto
15 ingredients
15 min + 30 min
4
openrecipes
This pasta is not only delicious and sure to be a family favorite, but it’s also so packed with nutrients that you’ll feel as if you have the power to save the world!
Estimated Nutrition (whole recipe, rough)
635
Calories
24g
Protein
36g
Fat
58g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Hemp Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 cups FOR THE PASTA:
- 2 Tablespoons Butternut Squash, Diced Into About1/2 Inch Cubes (1 Small Squash)
- 1 teaspoon Olive Oil
- ½ teaspoons Fresh Rosemary, Thyme, Or Sage, Finely Chopped
- ¼ teaspoons Dried Italian Seasoning Or Herbes De Provence
- 12 ounces, weight Pepper
- 1 cup Salt To Taste
- ⅔ cups Penne Pasta
- ⅓ cups Reserved Pasta Cooking Water
- ⅓ cups FOR THE PISTACHIO PESTO:
- ¼ cups Roasted Unsalted Pistachios, Shelled And The Skins Removed
- ½ cloves Hulled Hemp Seeds
- 2 Tablespoons Grated Parmesan Cheese
- ⅛ teaspoons Extra Virgin Olive Oil
- 1 pinch (Small) Garlic, Minced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes