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Arugula and Basil Pesto Pasta with Butternut Squash and Hazelnuts

Arugula and Basil Pesto Pasta with Butternut Squash and Hazelnuts

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Total Time: 40 minutes

Active Time:

Makes: 2 Servings

This is a super easy to make pasta dish, that is perfect for vegetarians, and meat lovers alike. It is so rich and tasty you won’t even notice you’re not eating meat. It is a perfect meal for those evenings when you want something filling, but not complicated.

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  1. 1Preheat the oven to 400 degrees, take long strips of chopped butternut squash and put in a pyrex dish, along with the onions and chopped hazelnuts. Crush the coriander seeds with a mortar and pestle, and pour onto the squash with one tbsp of olive oil and the black pepper and put into the oven.
  2. 2While the squash is cooking, put a large stockpot of water on the stove to boil the pasta. And then use a food processor to blitz the arugula, basil, pine nuts, garlic, lemon juice, parmesan and the rest of the olive oil into a thick pesto paste. When the pasta is done cooking, drain the pasta, put the pasta back in the stock pot and add the pesto.
  3. 3After 30 minutes or so the squash should be cooked, and you can add it to the top of the pasta with the hazelnuts and onions.

Member recipes are not tested by the CHOW food team.

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