Thin Spaghetti with Squash, Red Chile Pesto, & Shrimp Roe Chimichurri

Step 1

1. Make the pesto: In a small sauce pot, heat olive oil blend and garlic cloves to a low simmer and cook until golden. Remove from heat and cool to room temperature.
Combine garlic and oil with all other ingredients in a food processor or Vitamix and pulse until smooth. For less spice, Fresno peppers can be substituted with additional red bell peppers.

Step 2

2. Make the Shrimp Roe Chimichurri: Finely chop parsley and tarragon. In a bowl combine herbs with roe, oil, and vinegar. Stir in honey and spice. Chill until ready to use.

Step 3

3. Peel, deseed, and roast 2 C Blue Hubbard Squash with oil and salt, 10 minutes at 350 degrees. Finish cooking squash with oil in a hot saute pan, adding quick caramelization without softening squash.

Step 4

4. Prepare Barilla Thin Spaghetti according to box directions. When Barilla Thin Spaghetti is ready, drain and add to the saute pan with squash and 1/2 C Red Pesto. Toss quickly to warm the sauce and coat the spaghetti.

Carefully twist spaghetti onto a dinner plate and dot squash with shrimp roe chimichurri, sprinkle with toasted pine nuts, and finish with leaves of Mexican Tarragon.