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Our pal Chris from @may.eighty.five whipped up his own fresh take on homemade pesto using roasted squash, toasted pumpkin seeds, sage, and a handful of herbs and spices. Topped on easy-to-measure nests of Barilla Tagliatelle (4 nests per person) - say hello to an essential Pasta Month meal!

Ingredients 4 Number of Servings

1 box Barilla Tagliatelle Pasta or Barilla Pappardelle Pasta

1 acorn squash, peeled and diced

2 Tbsp olive oil

Pinch of salt

1/2 cup pumpkin seeds

2 Tbsp chopped sage

1 Tbsp balsamic vinegar

1 Tbsp lemon zest

1/2 tsp nutmeg

1/4 cup arugula

1/4 cup of freshly grated parmesan

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  • Preheat oven to 450°F (232°C).

  • Peel and dice acorn squash into cubes. Toss squash with 1 tbsp olive oil and a pinch of salt, and then place on a baking sheet and roast in the oven for 20 minutes or until soft.
  • In a small pan, toast pumpkin seeds with fresh sage and 1 tbsp olive oil for about 3 minutes until fragrant.
  • Transfer roasted squash, toasted pumpkin seeds and sage, 1 tbsp balsamic vinegar, lemon zest, nutmeg, and arugula to a food processor. Pulse ingredients until smooth.
  • Cook Barilla pasta according to package instructions until al dente. Then toss cooked pasta in the sauce.
  • Serve immediately.

    TIP: top this dish with some crumbled sausage browned with a pinch of cinnamon and some crispy sage to garnish!

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