Roasted Butternut and Brussels Sprout Pesto Pasta Salad
Easy pasta salads are the saviors of weeknight cooking and this roasted butternut and brussels sprout pesto pasta salad is no different! It combines seasonal autumn vegetables with a quick pesto, cooked pasta, and brie to make a meal that is healthy and satisfying.
Yield: 6 servings
For the pesto
  • 2 cloves of garlic
  • Juice of one lemon
  • 1 jalapeƱo pepper, stemmed and seeded
  • 1 large bunch of basil
  • ½ bunch of parsley
  • ½ cup roasted pistachios
  • ⅓ cup extra virgin olive oil
  • ⅓ cup grated parmesan cheese
  • salt and black pepper, to taste
For the pasta
  • 2 tbsp extra virgin olive oil
  • 1 butternut squash, peeled, seeded, and cut into ½-inch dice
  • 12 oz brussels sprouts, trimmed and halved
  • salt and black pepper, to taste
  • 1 lb fusilli pasta
  • 8 oz brie, diced
  • 2 oz arugula
For the pesto
  1. Combine the garlic, lemon juice, and jalapeno in the bowl of a food processor. Pulse to combine. Add the herbs and pistachios. Pulse again until the herbs are broken down into tiny pieces. Add in the olive oil, parmesan cheese, salt, and black pepper. Pulse until pureed. Season to taste with salt and black pepper. Set aside.
For the pasta
  1. Heat oven to 400F.
  2. Toss the olive oil, butternut squash, and brussels sprouts together on a parchment-lined baking sheet. Season to taste with salt and black pepper. Roast until tender, about 25-30 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain, reserving ½ cup of pasta water, and set aside.
  4. Once the veggies are cooked, combine them with the pasta in a large bowl. Add in the pesto, brie, and arugula and stir to combine. Add in the reserved pasta water if needed to thin the pesto. Season to taste with salt and black pepper. Serve warm or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at