Cilantro-Pepita Pesto with Squash Ribbons and Fettuccine

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


Ingredients
You need 10 Ingredients
Steps
Showing 2 out of 5 Steps
  1. 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).
  2. 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.

Cookie + Kate

Hello! I cook fresh, vegetarian recipes. My dog, Cookie, catches the crumbs.

http://cookieandkate.com/