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Cilantro-Pepita Pesto with Squash Ribbons
Ingredients
  • subheading: Cilantro-pepita pesto:
  • ⅓ cup raw pepitas (pumpkin seeds)
  • 1 cup packed cilantro (mostly leaves, about 2 bunches’ worth)
  • 2 teaspoons seeded and roughly chopped jalapeño
  • 2 cloves garlic, roughly chopped
  • 1 lime, juiced
  • ½ teaspoon fine-grain sea salt
  • ⅓ cup extra virgin olive oil
  • subheading: Pasta and squash ribbons:
  • 8 ounces (½ pound) whole grain fettuccine or linguine
  • 2 small zucchini
  • 1 yellow squash
Steps
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