Roasted Butternut Penne With Pistachio Pesto

Name: Roasted Butternut Penne With Pistachio Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams (one large) butternut squash, peeled seeded and cut into 1; 2 teaspoons extra virgin olive oil or melted coconut oil; 59 milliliters extra virgin olive oil; 1 large 2 small cloves garlic; 237 milliliters packed herbs, such as cilantro, parsley, chives, basil; 1 zest and juice of meyer lemon or lime; 4 servings bit of fresh grated nutmeg; 118 milliliters grated parmesan or pecorino, plus more for garnish; 227 grams brown rice, quinoa or whole grain penne pasta; 79 milliliters toasted, unsalted pistachio nuts; 3 pinches few of salt and pepper; 1 teaspoon sea salt; 1 jalepeno or serrano, seeded (I leave 3 seeds for spice); 2 teaspoons smoked paprika; 710 milliliters huge handfuls (about well chopped baby spinach or swiss chard

Roasted Butternut Penne With Pistachio Pesto might be just the main course you are searching for. One portion of this dish contains approximately 19g of protein, 26g of fat, and a total of 593 calories. This recipe serves 4. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of parmesan, grain penne pasta, serrano, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coconut oil you could follow this main course with the Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!) as a dessert.