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Featured Image of Pumpkin Seed Pesto Pasta with Roasted Butternut Squash + Bacon

Pumpkin Seed Pesto Pasta with Roasted Butternut Squash + Bacon


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  • Author: White Sparrow
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1/2 lb. bacon, thinly sliced
  • 1/2 butternut squash, small diced
  • 1 lb. gluten free pasta
  • 1/2 pasta cooking water reserved
  • 1/2 cup fresh ground Parmesan cheese
  • 1/2 teaspoon ground black pepper
  • pumpkin seed pesto, recipe to follow
  • 1 tablespoon pumpkin seeds
  • small bunch basil, roughly chopped

Pumpkin Seed Pesto

  • 1/2 cup olive oil
  • 1/4 cup roasted pumpkin seeds
  • 1 large bunch fresh basil
  • 1 large garlic clove, minced
  • 1/4 teaspoon each salt and pepper

Blend (a few pulses) all ingredients together until just combine and it’s still roughly chopped. Does not need to be smooth.


Instructions

  1. In a medium/large skillet, cook the bacon on medium heat. Toss around until all the bacon is crispy and completely cooked. Remove the bacon from the pan to a small bowl or plate.
  2. Place the diced butternut squash in the skillet and sauté for 15 minutes or until the pieces are tender and slightly browned. Turn the heat off and let sit.
  3. Meanwhile, cook the pasta according to the package instructions. Before you drain the pasta, reserve 1/2 cup of the cooking liquid.
  4. Pour the pasta back into the cooking pot or into a large serving bowl. Add in the reserved cooking pasta water, bacon, butternut squash, Parmesan cheese, black pepper and pumpkin seed pesto. Toss gently to combine all ingredients together.
  5. Garnish with pumpkins and fresh basil. Serve and enjoy.
  • Prep Time: 5
  • Cook Time: 25
  • Category: pasta
  • Method: stove-top
  • Cuisine: dinner