Creamy Pesto Pasta with Ricotta & Roasted Delicata Squash
Fall Produce

Creamy Pesto Pasta

with Ricotta & Roasted Delicata Squash

30 MIN
4 Servings
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    From the Test Kitchen

    This delicious pasta is studded with juicy tomatoes, verdant spinach, salty capers, and it gets a rich depth of flavor from a combination of pesto and cream. An elegant side of sweet roasted delicata squash is served over a bed of ricotta, and topped with sweet peppers and pistachios for an exciting crunch.
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    Dietary Information

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
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    fresh
    ingredients
    Creamy Pesto Pasta with Ricotta & Roasted Delicata Squash
    Title
    • ¾ lb Cavatappi Pasta
    • 2 Delicata Squash
    • ⅔ cup Basil Pesto
    • ¼ cup Cream
    • ½ lb Grape Tomatoes
    • ¼ cup Grated Parmesan Cheese
    • 5 oz Baby Spinach
    • ½ oz Sweety Drop Peppers
    • ½ cup Part-Skim Ricotta Cheese
    • ¼ cup Roasted Pistachios
    • 2 Tbsps Capers
    • 2 Tbsps Mascarpone Cheese
    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, in a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the pistachios.

    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish the pasta & serve your dish
    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the pesto, cream (shaking the packet before opening), spinach, seasoned tomatoes, capers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Place the seasoned ricotta on a serving dish; spread into an even layer. Top with the roasted squash; garnish with the chopped pistachios and peppers. Serve the finished pasta topped with the remaining parmesan. Serve the finished squash on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the squash
    1 Prepare & roast the squash

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, in a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil. Season with salt and pepper. Halve the tomatoes; place in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the pistachios.

    Prepare the remaining ingredients
    Cook the pasta
    3 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the pesto, cream (shaking the packet before opening), spinach, seasoned tomatoes, capers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Place the seasoned ricotta on a serving dish; spread into an even layer. Top with the roasted squash; garnish with the chopped pistachios and peppers. Serve the finished pasta topped with the remaining parmesan. Serve the finished squash on the side. Enjoy!

    Finish the pasta & serve your dish
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