Fettuccine with Swiss Chard Pistachio Pesto and Butternut Squash
Pesto is not just for summer! You can use seasonal greens to make it year-round, as in this recipe for fettuccine with swiss chard pistachio pesto and butternut squash.
Yield: 4-6 servings
  • 2 tbsp + ⅓ cup olive oil, divided
  • 1 butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 lb fettuccine
  • 2 bunches of swiss chard, divided
  • 3 cloves garlic, minced
  • 2 oz basil
  • ⅓ cup pistachio meat
  • ⅓ cup parmesan cheese
  • salt and black pepper, to taste
  1. Heat oven to 400F. Bring a large pot of salted water to a boil.
  2. Toss the butternut squash cubes with 2 tbsp olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25-30 minutes, or until tender.
  3. Cook the pasta according to package directions, until al dente. Remove the leaves from one bunch of swiss chard and cut into thin strips. Add to the pasta water during the last minute of cooking. Drain, reserving ⅓ cup of cooking water, and set aside.
  4. To make the pesto, combine the leaves from the second bunch of swiss chard, garlic, basil, and pistachios in the bowl of a food processor. Pulse until very finely minced. Slowly pour in the olive oil as the machine is running. Add the parmesan cheese and pulse until combined. Season to taste with salt and black pepper.
  5. Toss the pasta with the butternut squash cubes, pesto, and reserved cooking water. Serve warm.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/01/fettuccine-swiss-chard-pistachio-pesto-butternut-squash.html