Header_shadow
Try It Free For 30 Days

Course: Main Course


Penne w/Butternut Squash & Sage Pesto shared by

Source: pcrm.org

Serves

Ingredients

  • 3 quarts water
  • 5 teaspoons fine sea salt
  • 8 ounces brown rice penne
  • 2 tablespoons coconut oil
  • 1 1/2 pounds butternut squash peeled, seeded, and cut into 1/4 inch thick sticks
  • 2 shallots thinly sliced
  • 1/4 teaspoon pepper
  • 1/2 cup Sage Pesto (see recipe below)
  • 1/4 cup sliced almonds toasted (optional)
  • SAGE PESTO: makes about 1cup
  • 1/4 cup whole almonds
  • 2 cloves garlic
  • 1 1/2 cups fresh sage leaves
  • 3/4 cup fresh Italian parsley leaves
  • 3 ounces parm cheese
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon pepper
  • 2/3 cup extra virgin olive oil plus more for storing

Directions

Directions

In a 4- to 6-quart stockpot over high heat, combine the water with about 1 1/2 tablespoons salt. Bring the water to a boil, add the penne, and cook according to the package directions.

Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, for 4 minutes. Stir in the shallots, pepper, and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the squash and shallots are tender, 1 to 2 minutes. Remove from the heat and set aside.

When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto and squash mixture. If it seems too dry, add 1/4 to 1/2 cup of the pasta water. Transfer the pasta to plates or a platter, and if desired, garnish with almonds. Serve immediately.

PESTO:
In a food processor, combine the almonds and garlic and pulse to roughly chop. Add the sage and parsley and pulse to chop. Add the cream cheese, salt, and pepper and process into a paste. With the motor running, slowly pour in the olive oil, processing until the oil is fully combined. Use immediately or transfer to a small container, cover with a thin layer of olive oil, and store in the refrigerator for 3 to 4 weeks.

 

 

Try it free for 30 days

You are invited to a free, 30 day, full-service, no strings attached trial.

No payment information is required and your feedback is welcome.

At the end of the trial you can subscribe for $4.95/month or $39/year.

Try it Free For 30 Days

Mom deserves her sanity.

Give it back to her this Mother’s Day with a Plan to Eat gift subscription.

I have now got most of my favorite recipes entered and am using the planner & shopping list. This saves me hours!

Gita Plan to Eat Support Website

55 of 180

I am LOVING plan to eat! It makes planning from recipes I love SO easy! This will save me tons of time, trips to the store and wasted food!

Chris Facebook

56 of 180

Best thing that's ever happened to me as a stay-at-home Mom of two. I needed order and structure in the kitchen and I was not accomplishing that without Plan to Eat. Thanks!

denas4israel Plan to Eat Support Website

57 of 180

I love being able to import recipes from internet and then to print out meal plan and recipes - all at once!

Debbie Plan to Eat Support Website

58 of 180

13 days into my 30 day trial and I'm in love! This makes everything I've been doing for years sooo easy!

IrisLee Facebook

59 of 180

Plan to Eat is brought to you by... US!

Click Here for an Introduction

Staff-dinner