Penne with Butternut Squash, Sage Pesto and Almonds

Ingredients

• 3 quarts water
• 5 tsp fine sea salt, divided
• 8 oz whole-wheat or brown rice penne
• 2 tbsp refined coconut oil
• 1 1/2 pounds butternut squash, peeled, seeded and cut into ¼-inch-thick sticks
• 2 CHRISTOPHER RANCH shallots, thinly sliced
• 1/4 tsp fresh-ground black pepper
• 1/2 cup Sage Pesto (recipe given)
• 1/4 cup sliced almonds, toasted*

Directions

1. In a 4- to 6-quart stockpot over high heat, combine the water with about 1 1/4 tablespoons salt; bring the water to a boil, add the penne and cook until al dente, according to package directions.
2. Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat; add the squash and cook, stirring occasionally, for 4 minutes.
3. Stir in the shallots, pepper and the remaining 1/2 teaspoon salt and cook, stirring occasionally, 1 to 2 minutes until the squash and shallots are tender, then remove from heat and set aside.
4. When the pasta is done, reserve 1/2 cup of the cooking water and then drain the pasta; return the pasta to the pot and stir in the pesto and the squash mixture - if it seems too dry, add 1/4 to 1/2 cup of the reserved cooking water.
5. Garnish with almonds and serve.