Pesto Squash Noodles and Spaghetti Recipe

Squash Noodles and Spaghetti:

1. Bring a large pot of salted water to boil. Cut off the tough ends of the squash and remove any discolored skin with a paring knife.

2. Use a julienne peeler or regular peeler to slice the squash lengthwise, one side at a time. Stop once you get to the seeded part, then turn the squash to work on the next side.

3. In a large skillet over medium heat, toast the pecans, while stirring frequently, until they’re nice and fragrant for about 4 to 5 minutes. Transfer the pecans to a bowl to cool.

Pesto:

1. In a food processor, combine the arugula or basil, cooled pecans, Parmesan, garlic, and salt. Pulse while drizzling in the olive oil. Stir in the lemon juice and season to taste with freshly ground black pepper.

2. Once the water is boiling, cook the pasta until al dente according to package directions. Before draining, reserve 1/2 cup pasta cooking water. Drain pasta and return to pot.

Burst Tomatoes:

1. First, slice about 5 of the tomatoes into thin rounds and reserve them for later. In a Dutch oven or heavy-bottomed pot over medium heat, warm 2 tablespoons olive oil and red pepper flakes.

2. Once the oil is shimmering, add the whole cherry tomatoes and a dash of salt. Let the tomatoes cook, stirring occasionally until they are blistered in spots and starting to pop for about 3 minutes.

3. Continue to cook, lightly crushing the tomatoes with the back of a big spoon or silicone spatula until they are beginning to break down for about 3 minutes. Remove from heat and stir in the sliced tomatoes.

To Assemble:

1. Combine the pasta and squash noodles in a serving bowl. Add most of the pesto and a couple of tablespoons of pasta water. Toss to combine, adding more pesto or pasta water until the noodles are sufficiently coated in pesto.

2. Season to taste with salt and black pepper, if desired. Divide the noodles into individual bowls and top with cherry tomatoes.