Penne w/Butternut Squash & Sage Pesto
Shared by: holfit
Source:
pcrm.org
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
Visit pcrm.org for directions.