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

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Recipe by Chef Tamara Stranger


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.


  • 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
Recipe Type:
Chef Recommended Cuts
  • Thin Spaghetti