Walnut Sage Pesto-Delicata Squash
This nutty herbaceous pesto is perfect for your favorite fall dish. I added this walnut sage pesto-delicata squash to pasta and it's a perfect recipe for Fall.
Ingredients
- 1 cup packed flat leaf pasrlsey
- 3/4 cup toasted walnuts
- 2 medium garlic cloves
- 7 large sage leaves-fresh
- 1/2` cup olive oil or walnut oil if you have it
- kosher salt to taste
- ground pepper to taste
- grated Parmesan to taste
- fresh sage leaves for fried garnish
- 1/4 cup olive oil
Instructions
- Use the roasted delicata squash from the air fryer recipe Air Fryer Delicata Squash - Meats-Beets-Bubbles (meatsbeetsandbubbles.com). If you don't have an air fryer use your oven at 425' for 20-25 minutes.
- Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a food processor, using the blade attachment. Pulse until coarsely chopped. Add the oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl.
- In a small skillet add the oil over medium high heat fry the sage leaves. For a few seconds. Remove from the pan, salt and place on a paper towel lined plate.
- Cook your favorite pasta according to package directions. Drain the pasta don't rinse, reserving 1 cup of the pasta water. Transfer the pasta back to the pot you cooked the pasta in.
- Toss the pesto and parmesan with the hot pasta until evenly coated. Use the reserved pasta water as needed. The pasta water will help the sauce become creamier.
- Top the pasta with the roasted delicata squash and extra Parmesan cheese.
Notes
https://youtu.be/YtGuaHmyQ3c