Ingredients:
- 1 box Banza Rotini
- 3 bunches spinach
- 1 cup kabocha squash, peeled and cubed
- 5 garlic cloves
- ¼ cup shredded Parmesan cheese
- 1 cup toasted pine nuts
- ¼ cup olive oil
- 1 cup chicken stock
- A squeeze of fresh lime juice
- Salt and black pepper, to taste
- Water, for boiling
Instructions:
- Cook the pasta: Bring a pot of salted water to a boil and cook the Banza Rotini according to the package instructions. Drain and set aside.
- Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until wilted. Drain well, squeeze out the excess water, and set aside.
- Steam the kabocha: Steam the kabocha squash until fork-tender, then cut it into cubes if you haven’t already.
- Toast the pine nuts: If your pine nuts aren’t already toasted, toast them in a dry skillet over medium-low heat until lightly golden and fragrant. Watch them closely, as they can burn quickly.
- Make the green sauce: Add the spinach, steamed kabocha, garlic, Parmesan, toasted pine nuts, olive oil, chicken stock, and a squeeze of lime juice to a blender. Blend until completely smooth and creamy. Season with salt and black pepper to taste.
- Toss and serve: Pour the vibrant green sauce over the cooked Banza Rotini and toss until every piece is evenly coated. Add a splash of chicken stock or pasta water if needed to loosen the sauce.
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