Fall Pesto Pasta
Cheese, garlic, nuts and basil – a few of my favourite things and all in one place! This delicious pasta becomes so creamy with the roasted acorn squash and is so easy to make – a perfect weeknight meal in under 30 mins!
1.5 – 2 cups of pesto (make your own here)
1 acorn squash (see how to cook it here)
500g feusili pasta, cooked and drained
2 cups shredded chicken
Shredded parmesan (optional)
Combine the pesto and acorn squash together in a bowl. Mix until thoroughly combined. Add the pesto mixture and chicken to the freshly drained pasta. Mix until the cheese in the pesto starts to melt (about 2 mins). Plate and serve with shredded parmesan on top if desired.
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