Barilla Gemelli with Caramelized Vidalia Onions, Butternut Squash & Pesto2018-07-31
Sweet roasted butternut squash and Vidalia onions form the base for a sauce “roasted” in the oven and enhanced by a bright, garlicky cilantro pesto. Looking for a quicker pesto option? Substitute fresh cilantro for the basil in a traditional Italian pesto recipe for a quick, blender pesto.
Bring salted water to a boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain; reserving 3 cups pasta water.
Meanwhile, toss the squash and onions with oil. Roast in single layer on sheet pans in 400F standard oven 20-25 min. or until caramelized. Season with salt and pepper to taste.
Add pasta to rondeaux. Gently fold in roasted vegetables, pesto and reserved pasta water as needed.
Garnish with cheese and fresh basil before serving.
- 3 lbs. Barilla Gemelli
- 1/3 cup extra virgin olive oil, divided
- 3 medium butternut squash, peeled, diced into 1/2-inch pieces
- 3 Vidalia onions, cut into thin slivers
- 1-1/2 cups prepared cilantro pesto
- 4 oz. grated Parmigiano-Reggiano cheese
- 2/3 cup loosely packed basil leaves, chiffonade
Chef Recommended Cuts
This information is per serving.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.