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Roasted Pumpkin Penne with Autumn Pesto

Recipe information

  • Yield

    serves 6 to 8

Ingredients

1 cup fresh flat-leaf parsley leaves, packed
1 cup baby spinach or farm spinach (available in bundles rather than bags in produce section), packed
1 inch of fresh gingerroot, peeled and grated or minced
2 garlic cloves, grated or mashed into a paste with salt
1/2 cup chopped walnuts, toasted
1 teaspoon grated lemon zest plus juice of 1/2 lemon, about 2 tablespoons
Salt and pepper
1/3 cup plus 2 tablespoons EVOO (extra-virgin olive oil)
1 medium sugar pumpkin or butternut squash, peeled and cut into 3/4-inch cubes
1 teaspoon sweet paprika
Freshly grated nutmeg
1 pound whole-wheat penne or semolina penne rigate (ridged penne)
1/2 cup grated Parmigiano-Reggiano cheese
Lightly salted, toasted pumpkin seeds, available in bulk foods section (optional)

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Place the parsley, spinach, ginger, garlic, nuts, lemon zest and juice, and salt and pepper in a food processor and turn the processor on. Stream about 1/3 cup of the EVOO into the processor to form a pesto sauce.

    Step 3

    Drizzle the pumpkin cubes with the 2 tablespoons of EVOO and season with salt, pepper, the paprika, and nutmeg to taste. Roast for 15 minutes, turn the cubes over, and roast for 15 minutes more.

    Step 4

    Meanwhile, bring the water to a boil for the pasta, salt it, and cook the pasta to al dente, according to package directions. Reserve 1 cup of the starchy water just before draining. Drain the pasta, return it to the hot pot, add the reserved water and the pesto, and toss to coat. Gently mix in the roasted pumpkin cubes and serve topped with lots of cheese and some pumpkin seeds, if desired.

Rachael Ray's Look + Cook
TagsPastaSauceCondimentPenneItalian AmericanItalianEuropeanSpinachLeafy GreensVegetablePumpkinSquashParsleyHerbs & SpicesMainDinnerVegetarianEasyWeeknight MealsRoastFood ProcessorBlenderFallWinterCookbooks
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