love.life.eat
a relentless pursuit of the perfect home + dish
quick eats: spaghetti with sage pesto, squash and prosciutto
1 pound of chopped squash roasted for 25 minutes at 400F; 4-6oz of prosciutto diced; 1 cup (2 ½ oz.) sage, packed, 2 garlic cloves, ½ cup (2 oz.) pinenuts, toasted, ½ cup (3 ¾ oz.) extra-virgin olive oil, 1 teaspoon lemon zest, 2 tablespoon fresh lemon juice — all blitzed; 1 pound of whole wheat spaghetti cooked al dente; Mix + serve
Look great…enjoying your photos!
Thank you!
yum! looks delicious!
Thanks! I normally don’t cook sage pesto, but it was PERFECT married with the roasted squash and salty parma ham.