Pasta with Butternut Squash, Sausage and Sage Pesto

Name: Pasta with Butternut Squash, Sausage and Sage Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 3 cup Butternut Squash (3 cups cubed butternut squash); 2 tbsp Olive Oil (2 tablespoons olive oil); 0.13 tsp Kosher Salt (1/8 teaspoon kosher salt); 0.13 tsp Black Pepper (1/8 teaspoon freshly ground pepper); 1 lb Dried Pasta (1 pound pasta (I used DeLallo Gemelli)); 1 lb Sweet Italian Sausage (1 pound sweet italian sausage); 2 cup Sage (2 cups fresh sage leaves, loosely packed); 2 pieces Garlic (2 garlic cloves); ½ cup Parmesan Cheese (1/2 cup freshly grated parmesan); ¼ cup Pine Nuts (1/4 cup pine nuts); ¾ cup Extra Virgin Olive Oil (3/4 cup extra virgin olive oil); 1 pinch Salt and Pepper (a pinch each of salt and pepper)

20 minItalian

Servings8

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Steps

1In the bowl of a food processor (or in a blender), add the sage, garlic and pine nuts. Pulse the ingredients a few times until chopped. In a steady stream, slowly add the olive oil while the food processor or blender is running. Stop to scrape down the sides once with a rubber spatula and add the salt and pepper. Run the processor for a few more seconds to combine thoroughly.
2Transfer the pesto to an airtight container and store in the refrigerator until ready to use. The pesto will keep in the refrigerator for up to 5 days.