Summer is great but Fall is the season for some of my favorite produce: pumpkins, butternut squash, apples… And to think that I did not like pumpkin growing up. My mom used to make a great pumpkin sou and I was honestly not a fan. Well I guess taste buds grow up and mature too!
I was recently asked to do a charity demo and decided to prepare something Italian using all seasonal ingredients. I tested this recipe and it reminded me of pumpkin ravioli and pesto, 2 of my favorite things. The guests at the demo liked it so much they almosty finished the left over pesto eating it with a crunchy rosemary ciabatta.
This pesto is also very easy to make with leftover roasted butternut squash. You don’t even have to cook it! Just saute’ the leaks and the food processor will do the rest
- 1 lb fresh tagliatelle
- ½ lb butternut squash, peeled and chopped in ¼ inch cubes
- ½ cup of grated parmigiano
- 2oz. of basil
- ¼ cup of leaks, chopped
- 2 tbsp of canola oil
- ½ cup of Extra virgin Olive Oil
- ½ cup pine nuts, toasted
- Kosher Salt
- ½ tsp Turmeric
- ½ cup of water (of vegetable broth)
Special Equipment: Food Processor or a blender
In a large pan over medium-low heat sauté the butternut squash and leaks with canola oil until they are caramelized on all sides (about 15 minutes).
Remove the squash and leaks from the pan and pour into the food processor along with all the other ingredients minus the water (or broth). Pulse the food processor until the ingredients are crumbled and then puree at low speed. If necessary use a tamper to push the ingredients down and add the water/broth to make the pesto smoother.
Boil the pasta and preserve about 1 cup of starchy cooking water. Drain as soon as the pasta is al dente, then sauté in a pan with about half of the pesto and the starchy water. Serve with more parmigiano, a drizzle of finishing olive oil and cracked black pepper.
You can store the remaining pesto up to 7 days in a closed container in the refrigerator and use it on flatbreads and pizza.