Thursday, March 31, 2011

Pasta with Sage Pesto, Butternut Squash and White Beans

Spring is here (that is if you don't count all the snow we had yesterday...) and my sage plant is HUGE!  I was so inspired that I decided to whip up a batch of Sage and Walnut Pesto.

Pasta with Sage Pesto, Butternut Squash and White Beans

This recipe is beyond simple.  For the pesto combine 1 c. toasted walnuts, 1/3 c. parsley, 2 springs of sage leaves, 1/3 c. Parmesan cheese, and 1/3 c. olive oil, dump it all in your food processor and process away!  Once done, adjust the salt and pepper as needed.  I found that mine was a bit thick, so I added some veggie stock, gave the processor another whirl and was left with pure herby heaven.
So to make the pasta, steam some butternut squash until tender, nuke some white beans until warm and cook some pasta (I used bow ties). Dump it all together in a big bowl, stir and serve.  Simple and delicious!
However, there was a lot of movement in the kitchen, so poor Oliver and Matilda were banished to the other side of the baby gate..
What recipes has spring inspired you to make?

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