Cilantro-Pepita Pesto With Squash Ribbons And Fettuccine
This vibrant and flavorful pesto pasta recipe is a delightful twist on traditional pesto dishes. The aromatic blend of fresh cilantro, spicy jalapeño, and crunchy pepitas creates a zesty sauce that perfectly coats the al dente fettuccine and delicate ribboned zucchini and yellow squash. Enjoy this light and satisfying dish for a refreshing meal that's bursting with color and taste.
— Constant Cookbook
Ingredients
- 1/3 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
- 1/2 teaspoon fine-grain sea salt
- 1/3 cup extra virgin olive oil
- 8 ounces (1/2 pound) whole grain fettuccine or linguine
- 2 small zucchini
- 1 yellow squash
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, 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.
Cook Time
10M
Prep Time
PT20M
Yield
4
Nutrition
- Calories: 351 calories
- Sugar Content: 2.2 g
- Sodium Content: 290.8 mg
- Fat Content: 19.9 g
- Saturated Fat Content: 2.9 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 38.8 g
- Fiber Content: 6.1 g
- Protein Content: 7.9 g
- Cholesterol Content: 0 mg
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