PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH
Here is a one-pot meal designed explicitly for the hungriness of a long-distance runner, with garlicky kale pesto and sweet roasted butternut squash. Making the pesto with kale instead of basil gives it a structure the basil-rich original lacks, and it interacts beautifully with the crisp-and-soft smoothness of the roasted squash. A terrific dish.
Provided by Melissa Clark
Categories dinner, easy, one pot, pastas, main course
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
- Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
- In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
- Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.
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Mauricio Rivera
[email protected]This recipe is a great way to use up leftover butternut squash.
Tristan Schlenther
[email protected]I added some grilled chicken to this dish and it was amazing.
Babatunde Marvellous
[email protected]I substituted spinach for the kale and it turned out great.
Adis Zahirovic
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and healthy meal.
irfan Koko
[email protected]I've made this recipe several times and it's always a hit. It's a great weeknight meal.
Susan Mbeli
[email protected]I'm not a big fan of kale, but I really enjoyed this dish. The kale pesto is very mild.
Damilare David
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it.
Smartty graphics
[email protected]This dish is a great way to get your daily dose of vegetables.
Flora Jones
[email protected]I wasn't sure how the kale pesto would taste, but I was pleasantly surprised. It's really delicious.
Terrance Lucas
[email protected]The kale pesto is the star of this dish. It's so creamy and flavorful.
pog lol
[email protected]I love how easy this recipe is to make. I was able to whip it up in no time.
Thasin Hossin
[email protected]This recipe is a winner! The kale pesto is so flavorful and the roasted butternut squash adds a nice sweetness. I will definitely be making this again.