quick eats: spaghetti with sage pesto, squash and prosciutto

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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

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