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Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine

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4.8 from 24 reviews

Super flavorful cilantro-pepita pesto tossed with fettuccine and julienned summer squash makes a light and simple meal. You could skip the pasta altogether for a even lighter, gluten-free meal, but I liked the pasta-squash combination best.

Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
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Ingredients

Cilantro-pepita pesto

Pasta and squash ribbons

Instructions

  1. Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
  2. Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
  3. Bring a large pot of salted water to a boil, and cook fettuccine until al dente, according to the package’s instructions. Drain and set aside.
  4. In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
  5. Toss the cooked pasta and ribboned squash with the pesto and serve.

Notes

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.