Parsley Almond Pesto Pasta with Roasted Squash

Our basil has seen better days and is getting ready to say farewell until next year. But the parsley is having its glory days, looking more lush and vibrant than ever before.

Oh that little plant. Last winter, I even harvested it under a thick cover of snow. You have got to love a tough herb like that. And I'll tell you a secret, I love parsley pesto better than basil pesto. Shh, don't tell.

Pesto on any pasta is very good, there's no doubt about that. But I'll fill you in on another secret. Pesto on thin delicate chewy strands of angel hair pasta, exists on a whole other level. The level of deliciousness that makes me sing triumphant operas in my head while I eat.

So today's recipe is just this: simple as can be angel hair pasta smothered in parsley almond pesto and grilled squash and parmesan. I use buttercup squash, but feel free to use your squash of choice.

And psst, one more thing: parsley contains three times the Vitamin C as oranges and twice as much iron as spinach. It's packed with all kinds of other nutrients and in this pesto, you'll be eating it raw, the best way to unleash its powers! Bon appétit.

Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series was nominated for a 2014 James Beard Award. In 2012, she was the recipient of Saveur Magazine's Best Food Blog award in the video category.