- Cilantro Pepita Pesto With Squash Ribbons & Fettuccine.jpg (48.8 KiB) Viewed 460 times
Preparation Time: 20 minutes
Cooking time: 10 minutes
Serves: 4
If served as four portions provides 351 cals, 20g fat (of which 3g saturates), 2g sugar and 0.3g salt per portion.
Ingredients
For the cilantro-pepita pesto:
- ⅓ cup raw pepitas (pumpkin seeds)
- 1 cup packed cilantro (mostly leaves, about 2 bunches' worth)
- 2 tsp seeded and roughly chopped jalapeno
- 2 cloves garlic, roughly chopped
- 1 lime, juiced
- ½ tsp fine grain sea salt
- ⅓ cup extra virgin olive oil
For the pasta and squash ribbons:
- 225g (8oz) whole grain fettuccine or linguine
- 2 small zucchini
- 1 yellow squash
Method
1. 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.
2. 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).
3. 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.
4. In a food processor, combine the cilantro, jalapeno, 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.
5. Toss the cooked pasta and ribboned squash with the pesto and serve.
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