Spaghetti with Arugula Pistachio Pesto and Butternut Squash Polpette
 
 
Spaghetti with arugula pistachio pesto and topped with sweet and spicy butternut squash polpette.
Yield: 5 servings
Ingredients
  • 1 lb spaghetti
For the polpette
  • 2 tbsp olive oil
  • 1 red onion, thinly slice
  • 2 garlic cloves, minced
  • 1 cup (100 g) butternut squash, peeled and grated
  • ¾ cup (150 g) cooked Puy lentils
  • ½ cup (50 g) panko bread crumbs
  • ⅓ cup (100 g) ricotta
  • ¼ cup (25 g) grated parmesan cheese
  • pinch of red pepper flakes
  • 3-4 parsley sprigs, minced
  • salt and black pepper
For the arugula pistachio pesto
  • ¼ cup (25 g) shelled pistachios
  • 1.5 oz (40 g) basil
  • 5 oz (140 g) arugula
  • 4 tbsp olive oil
  • juice of ½ lemon
Instructions
  1. Heat the olive oil in a large skillet over medium heat. Add the onion and fry for 10 minutes, until caramelized and sweet. Add the garlic and cook for 2 more minutes. Remove from the heat to cool slightly.
  2. Meanwhile, combine the grated squash, lentils, panko, ricotta, parmesan cheese, red pepper flakes, and parsley in a large bowl. Mix in the sauteed onion. Season to taste with salt and black pepper. Let rest for 20 minutes.
  3. Meanwhile, heat the oven to 475F (240 C). Divide the polpette mixture into 12 little balls. Place them on a parchment-lined baking sheet and spray with olive oil spray. Bake for 20 minutes, or until golden, turning halfway through.
  4. While the polpette are in the oven, make the pesto by combining the pistachios, basil, arugula, olive oil, and lemon juice in the bowl of a food processor or blender. Process until smooth. Add water, as necessary, to get the desired consistency. Season to taste with salt and black pepper.
  5. Cook the spaghetti according to package directions, reserving ½ cup of the pasta cooking water. Toss the pesto with the spaghetti, adding a few tbsp of cooking water at a time until it forms a sauce.
  6. Divide among serving plates and top with the squash polpette. Serve with extra parmesan cheese to garnish.
Notes
Recipe adapted from The Modern Cook's Year
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/01/spaghetti-with-arugula-pistachio-pesto-and-butternut-squash-polpette.html