Lunch: Butternut Squash and Pesto Rotini

In this recipe, the earthy richness of pesto plays with the sweet contrast of butternut squash accented with the bright flavor of lemon peel.

This recipe includes fertility superfoods such as:

Lemon, Basil

Health and fertility benefits of Butternut Squash and Pesto Rotini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

12 oz. multigrain rotini
1 package diced butternut squash
1 c. almonds
2 clove garlic
2 c. fresh basil leaves
1 tsp. freshly grated lemon peel
salt
.13 tsp. Pepper
1/4 c. extra-virgin olive oil
1/2 c. freshly grated Parmesan cheese

Instructions

Heat large covered saucepot of salted water to boiling on high. Add rotini and squash and cook for time that pasta label directs.
Meanwhile, in food processor with knife blade attached, pulse almonds and garlic until finely chopped. Add basil, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Pulse until finely chopped. Remove 2/3 cup pasta cooking water from saucepot. With processor running, add oil and pasta water in slow, steady stream. Add Parmesan and pulse until incorporated into pesto.
Drain pasta and squash. Return to saucepot along with pesto. Toss until well coated. Garnish with basil and additional Parmesan, if desired.

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