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Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
from Cookie + Kate

Name: Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine
Prep time: 20M
Cook time: 10M
Total time: 30M
Ingredients: ⅓ cup raw pepitas (pumpkin seeds); 1 cup packed cilantro (mostly leaves, about 2 bunches' worth); 2 teaspoons seeded and roughly chopped jalapeño; 2 cloves garlic, roughly chopped; 1 lime, juiced; ½ teaspoon fine-grain sea salt; ⅓ cup extra virgin olive oil; 8 ounces (½ pound) whole grain fettuccine or linguine; 2 small zucchini; 1 yellow squash

Ingredients

You need 10 Ingredients

1 yellow squash

2 small zucchini

8 ounces (½ pound) whole grain fettuccine or linguine

⅓ cup extra virgin olive oil

½ teaspoon fine-grain sea salt

1 lime, juiced

2 cloves garlic, roughly chopped

2 teaspoons seeded and roughly chopped jalapeño

1 cup packed cilantro (mostly leaves, about 2 bunches' worth)

⅓ cup raw pepitas (pumpkin seeds)

Steps

Showing 2 out of 5 Steps

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).
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.

View the remaining steps at
Cookie + Kate