One-Pot Shaved Chayote Pasta with Cilantro Pesto
- 2 cups loosely packed chopped cilantro leaves and stems
- ½ cup grated Appel Farms Parmesan (2oz), plus more for serving
- ⅓ cup toasted pumpkin seeds, plus more for serving
- 2 garlic cloves, chopped
- ½ teaspoon fine sea salt
- ½ cup olive oil
- 1 chayote squash, peeled and halved lengthwise
- 12oz cavatappi pasta
- 3 cups chicken stock
- 1 small onion, thinly sliced
- 3 garlic cloves, thinly sliced crosswise
- In a food processor combine cilantro, Parmesan, pumpkin seeds, garlic, and salt. Pulse until everything is finely ground. With machine running, add oil in a thin, steady stream until incorporated.
- Use a vegetable peeler or mandoline to shave chayote into ⅛” thick ribbons and set aside.
- In a large saucepan or pot combine pasta, stock, onion, and garlic. Bring to a boil then reduce heat to simmer gently, partially covered, for 10-12 minutes or nearly al dente. Stir occasionally. Stir in chayote and cook until pasta and chayote are tender but still firm, about 5 minutes more. If liquid has evaporated before pasta is tender, add more stock or water and continue to cook until tender.
- Take saucepan off the heat and stir in pesto. Transfer to a serving dish, grate more Parmesan on top, and sprinkle with pumpkin seeds.
- While tots bake, prepare dipping sauce: In a medium bowl whisk to combine sour cream, buttermilk, dill, chives, lemon juice, remaining 1 teaspoon garlic powder, and remaining ½ teaspoon salt.
- Serve tots warm with dipping sauce.