PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
A recipe invented by Melissa Clark for her husband the day before he ran the New York City marathon. This is a real pretty and healthful dish for those interested in loading up on carbs before a race, or just eating well. Great as a one-dish meal for vegetarians. Modified a bit for my tastes. You might want to steam the kale instead of boil it, as I heard it removes some bitterness. From a November issue of the New York Times.
Provided by Kumquat the Cats fr
Categories Low Cholesterol
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel sqash, halve it lengthwise and scoop out seeds. Dice into 1-inch pieces, toss with about 1 tablespoon olive oil and generously season with salt and pepper. Place on baking sheet in even layer with space between them. Roast, stirring once or twice, until golden brown and tender, about 30 minutes.
- Meanwhile, bring large pot of salted water to a boil. Drop kale into boiling water and cook for 45 seconds. Use tongs or a slotted spoon to transfer to ice water. Bring water back to a boil, adding more if necessary so there is enough to cook pasta.
- Drain kale well and wrap in a paper towels and squeeze thoroughly to remove excess moisture. Roughly chop leaves. When water returns to a boil, add pasta and cook according to package directions.
- In a food processor or blender, pulse together kale, nuts, garlic, salt and lemon zest until smooth and salt has dissolved. With motor running, slowly drizzle in remaining oil until fully incorporated. Add more salt and lemon juice, if necessary.
- Drain pasta and reserve a little cooking water. Toss pasta with kale pesto and some pasta cooking water. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
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hazel creations
[email protected]This was the worst pasta dish I've ever had. I would not recommend it to anyone.
Ayesha Ikhlaq
[email protected]I thought the recipe was missing something. I added some red pepper flakes and it really brought the dish together.
Province Ramzia
[email protected]I'm not sure I would make this dish again. It was just okay.
Tabitha Lee
[email protected]This is a great recipe for fall. The flavors are warm and comforting.
Brianna larez
[email protected]I'm glad I tried this recipe. It's a new favorite!
Ajit Biswas
[email protected]I would definitely make this dish again. It's a great weeknight meal.
URMI AKHTER
[email protected]This dish was easy to make and didn't take long to prepare.
okonkwo ebenezer
[email protected]I thought the pesto was a bit bland. I added some extra garlic and Parmesan cheese to taste.
Elijah Kaberuka
[email protected]The roasted butternut squash added a nice sweetness to the dish.
Bayozid Khan
[email protected]I'm not a huge fan of kale, but I really enjoyed it in this dish.
Lisa Swanson
[email protected]This recipe is a great way to use up leftover kale and butternut squash.
Asange Asange
[email protected]I made this dish for a dinner party last night and it was a huge hit! Everyone loved the combination of flavors and textures.