Thin Spaghetti with Squash, Red Chile Pesto, & Shrimp Roe Chimichurri
2020-11-05- , Type: Entrée, Product Line: Barilla® Traditional Semolina
Recipe by Chef Tamara Stranger
Instructions
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.
Ingredients
- For the Red Chile Pesto: 1/2 cup olive oil
- 2 oz garlic cloves
- 1/2 cup pine nuts, toasted
- 6 Fresno Peppers, seeds removed and roughly chopped
- 2 Red Bell Peppers, seeds removed and roughly chopped
- 1 Tsp. Sesame oil
- 1 Tsp. Balsamic Vinegar
- 1 Tsp. Apple Cider Vinegar
- 1 Tbsp. Honey
- Salt, to taste
- For the Chimichurri: 1/2 bunch flat leaf parsley
- 1/2 bunch Mexican Tarragon (sub French Tarragon)
- 2 Tbsp. Side-stripe Shrimp Roe (sub Trout roe)
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tsp. honey
- 1 Tsp. cracked black pepper
- salt, to taste
- 1 lb Barilla Thin Spaghetti
- Blue Hubbard Squash (sub Acorn squash)
- Pine Nuts
- Mexican Tarragon
Chef Recommended Cuts
- Thin Spaghetti