PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH RECIPE - (4/5)
Provided by á-7571
Number Of Ingredients 11
Steps:
- 1. 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. 2. 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. 3. 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. 4. 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. 5. 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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Juan Segovia
[email protected]This was a quick and easy meal to make. The whole family loved it.
Mans Stha
[email protected]This was a lot of work, but it was worth it. The dish was beautiful and delicious.
Sopna akter Alfa
[email protected]I used spinach instead of basil in the pesto. It was still delicious!
md taj uddin chy
[email protected]This was a great recipe! The butternut was perfectly caramelised and the pesto was so flavorful. I will definitely be making this dish again.
Sh Usman
[email protected]This was a good recipe for a weeknight meal. It was easy to make and the ingredients were easy to find. I would definitely recommend this recipe to others.
k4k Rasha
[email protected]This was a delicious and healthy dish. I loved the combination of the sweet butternut and the nutty pesto. I will definitely be making this dish again.
Khamari Neeson
[email protected]I used a pre-made pesto. The dish was still very good, but I think it would have been even better with a fresh pesto. Next time, I'll try making the pesto from the recipe.
Gregory Carter
[email protected]This was my first time making a pesto. It was easier than I thought. The toasted walnuts added a lot of depth to the pesto.
Kyleigh Hogan
[email protected]This dish was a great way to get a serving of veggies in. The pesto was very flavorful. I added some extra red перец flakes for a little kick.
King Kibra
[email protected]The butternut was a little dry for me. I had to cook it for less time.
Shahzad Sahotra
[email protected]I thought the combination of the crispy butternut, earthy pesto, and the nutty parmesan was just perfect! And the colors of the dish were beautiful too. This is a dish I would definitely make again and again.