Cilantro-Pepita Pesto Pasta with Squash Ribbons

by Experience Momentum Nutrition

Adapted from Cookie + Kate

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Cilantro Pepita Pesto

  • 1/3 cup lightly toasted pepitas

  • 1 cup packed cilantro leaves (about 2 bunches)

  • 2 tsp. seeded, roughly chopped jalapeño

  • 4 cloves garlic, roughly chopped

  • Juice of 1 lime

  • 1/2 tsp. sea salt

  • 1/3 cup olive oil

Pasta + Squash Ribbons

  • 8 oz. whole grain fettuccini, fresh if possible!

  • 2 small zucchini & 1 yellow squash, spiralized or julienned into thin “ribbons”



  • Bring a large pot of salted water to a boil and add fettuccine. Cook until al dente, according to package instructions. Drain and set aside.

  • In a food processor, combine all ingredients for cilantro pepita pesto except for the olive oil. While the food processor is going, slowly add in olive oil. Process until pesto is well blended.

  • Toss the pasta + squash with the pesto.

  • If desired, top with a protein, like shrimp or chicken, and serve!

RD Tip: Summer Squash, aka zucchini and yellow squash, are rich in vitamins A, B6, and C, as well as folate, magnesium, fiber, riboflavin, phosphorus, and potassium. If you’re feeling like a lighter option, you could use increase the proportion of squash to pasta.

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