Parsley Almond Pesto Pasta with Roasted Squash Recipe |… | PBS Food
This parsley almond pesto pasta recipe has roasted buttercup squash and parmesan for a simple Fall meal from Kitchen Vignettes. Get the recipe at PBS Food.
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Cooking tools:
- Food processor
- Baking sheet
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 1 large bunch of parsley (4 cups roughly chopped)
- ½ cup raw whole almonds
- ½ cup freshly grated parmesan
- Juice of half a small lemon (about 2 Tbsp)
- 1 to 2 small cloves of garlic (optional)
- ¾ cup olive oil
- Salt to taste (between ¼ to ½ tsp)
- ½ pound angel hair pasta
- 1 small buttercup squash (or your favorite squash)
- 1 Tbsp olive oil
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