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Penne w/Butternut Squash & Sage Pesto

Source: pcrm.org



  • 3 quarts water
  • 5 teaspoons fine sea salt
  • 8 ounces brown rice penne
  • 2 tablespoons coconut oil
  • 1 12 pounds butternut squash peeled, seeded, and cut into 1/4 inch thick sticks
  • 2 shallots thinly sliced
  • 14 teaspoon pepper
  • 12 cup Sage Pesto (see recipe below)
  • 14 cup sliced almonds toasted (optional)
  • SAGE PESTO: makes about 1cup
  • 14 cup whole almonds
  • 2 cloves garlic
  • 1 12 cups fresh sage leaves
  • 34 cup fresh Italian parsley leaves
  • 3 ounces parm cheese
  • 12 teaspoon fine sea salt
  • 18 teaspoon pepper
  • 23 cup extra virgin olive oil plus more for storing


Visit pcrm.org for directions.

Course: Main Course


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