Course: main Course
Ingredients 360 MLS multigrain Rotini 1 packet (s) (20 oz) cubes of Butternut pumpkin 240 MLS almonds, roast 2 garlic clove (s) of All 480 MLS fresh basil leaves, more additional to decorate 5 MLS finished grated lemon skin salt 1 MLS pepper 60 MLS extra virgin olive oil 120 MLS freshly grated Parmesan cheese, more additional to decorate
Instructions heat large pot sauce covered with salt water to boil in high. Add rolls and pumpkin and cook for as long as the pasta sticker directs. Meanwhile, in the food processor with knife-blade united, the almond powder and garlic until it is finely chopped. Add basil, lemon peel, 1/2 teaspoon, and 1/8 teaspoon freshly ground black pepper. Dust until finely chopped. Remove 2/3 cup cooking pasta from pot sauce. With running processor, add oil and water paste slowly, constant current. Add the parmesan and powder until it is incorporated into the pesto. Drain the pasta and squash. Go back to pot sauce along with pesto. Mix until well coated. Decorate with basil and additional parmesan, if desired.