Walnut sage pesto pasta with roasted delicata squash

https://www.abeautifulplate.com/whole-wheat-pasta-with-walnut-sage-pesto-and-roasted-delicata-squash/
type:pasta
type:pesto
type:pastapesto
type:pestopasta
type:squashpasta
type:fall

For the Roasted Delicata Squash:

• 2 medium delicata squash, scrubbed and rinsed well
• 2 tablespoons extra virgin olive oil
• sea salt
• freshly ground black pepper

For the Walnut Sage Pesto:

• 1 packed cup of flat-leaf parsley leaves
• 3/4 cup raw or toasted walnut halves (if you’re not using roasted walnut oil, I recommend toasting the walnuts!)
• 2 – 3 medium garlic cloves
• 6-7 large, fresh sage leaves
• 1/2 cup roasted walnut oil (highly recommend La Tourangelle)
• kosher salt
• freshly ground black pepper

For the pasta:

• fresh sage leaves, for frying (I like to garnish each serving with 3-4 leaves)
• roughly 1/4 cup extra virgin olive oil
• 1 lb dried whole wheat penne (I used DeLallo’s whole wheat penne rigate!)
• 1/2 cup finely grated parmigiano-reggiano cheese, plus more for garnishing