Sundried Tomato Pesto Pasta

Ingredients:

1 cup of sundried tomatoes
1 handful of basil leaves
1/4 cup of parmesan cheese
1/2 lb of pasta of your choice
1 small butternut squash
2 garlic cloves
1/2 cup of peas
1/2 tsp nutmeg
4tbs EVOO
S&P

Begin by dicing butternut squash. Season with EVOO, S&P, and nutmeg. Place in the oven on 450 about 20 minutes until soft and lightly browned.

Salt garlic cloves whole and also place in the oven for 20 minutes until softened and slightly roasted.

Boil water with S&P and a dash of EVOO, once boiling add pasta.

In the food processor add tomatoes, basil, cheese, S&P, 3 tbsp of evoo, 1/4 cup of pasta water to thin sauce and puree until combined (should be thick). Add the garlic once it is roasted and pulse to combine.

Drain pasta and add the pesto. Toss in the frozen peas to heat through and the squash. Toss to combine

Sprinkle with parmesan to serve.

Makes 2-4 servings.