Yellow Squash Pasta with Chard-Hemp Pesto
Print Recipe
5 from 1 vote

Yellow-Squash Pasta with Chard-Hemp Pesto

The combination of Swiss chard, basil and hemp seeds is an antioxidant powerhouse, and the pesto yields almost 2 cups. Freeze, or store extra in the fridge for up to one week.
Course: Dinner
Cuisine: American
Keyword: hemp seeds, pasta, pesto, swiss chard, yellow squash
Servings: 4
Calories: 328kcal
Author: Genevieve Doll

Equipment

Ingredients

  • 1 large bunch Swiss chard stems removed and leaves roughly chopped
  • ¾ cup lightly packed basil leaves
  • ½ cup hemp seeds
  • ¼ cup pumpkin seeds
  • ¼ cup lemon juice
  • 2 medium garlic cloves roughly chopped
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 2 medium yellow squash

Instructions

  • In a food processor, add Swiss chard, basil, hemp seeds, pumpkin seeds, lemon juice, garlic and salt.
  • Blend, and slowly drizzle in olive oil, until consistency is slightly chunky but well combined. Pause, and scrape down sides of processor with a spatula as needed.
  • Slice top and bottom off squash. Using a spiralizer, slice into “noodles.” Trim long noodles with scissors.
  • Toss pasta with ½ cup pesto. Add more pesto to taste.

Notes

Nutrition

Calories: 328kcal