This pasta dish has pretty much everything you could want – fresh greens, roasty butternut squash and a generous amount of garlic – plus, it’s best enjoyed paired with Mama’s Little Yella Pils. Go ahead and vigorously twirl it on your fork – we won’t judge. Find a sixer of Mama’s near you via the beerfinder and put this pesto to the test-o. Thanks to the folks at Beer Belly for the sweet recipe and pairing suggestion.
3 cups arugula, lightly packed
3 cups spinach, lightly packed
2-3 cloves of garlic
1/2 cup walnuts, toasted
1/2 tsp kosher salt
1/2 cup parmesan cheese, grated
1/2 cup extra virgin olive oil
1 medium butternut squash
kosher salt and freshly ground pepper
16 oz fettuccine
1. Preheat oven to 400°F. Peel butternut squash with a vegetable peeler, remove seeds with a spoon, and dice into 1/2-inch cubes. Add to a parchment-lined baking sheet, drizzle with olive oil and season with salt and pepper. Roast in oven until browned and tender, 25-30 minutes.
2. Add arugula, spinach, garlic, walnuts, 1/2 tsp kosher salt and parmesan cheese to a blender or food processor. Pulse or blend until finely chopped. With the blender running, slowly pour in 1/2 cup of olive oil until pesto is smooth.
3. Bring a large pot of water to a boil, season with salt and cook fettuccine until al dente. Reserve 1/4 to 1/2 cup of pasta water. In a large mixing bowl, add cooked fettuccine, butternut squash, a few large spoonfuls of pesto and 1/4 cup of pasta water. Toss well to combine. Add more pesto if necessary.
Enjoy this fresh, hearty pasta with a freshly cracked Mama’s Little Yella Pils.