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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Dineo Queen
[email protected]Delicious! I'll definitely be making this dish again.
Kelvin Nunoo
[email protected]This pasta dish is a great way to use up leftover roasted butternut squash. I also liked that the recipe didn't call for a lot of ingredients.
Ssentamu Nicholas
[email protected]I'm not a huge fan of kale, but I really enjoyed this dish. The pesto was creamy and flavorful, and the roasted butternut squash was perfectly caramelized.
Ali Mujtaba
[email protected]This pasta dish is a great way to get your daily dose of veggies. The kale pesto is packed with nutrients, and the roasted butternut squash is a good source of fiber.
Sarojcr7 Acharya
[email protected]This recipe was easy to follow and the dish turned out great! I especially liked the kale pesto. It was a nice change from the traditional basil pesto.
Deep Alone
[email protected]I loved the combination of flavors in this dish. The kale pesto was bright and herbaceous, and the roasted butternut squash was sweet and savory. The pasta was cooked perfectly al dente, and the whole dish came together beautifully.
Edna Sanoy
[email protected]This pasta dish was a hit! The kale pesto was flavorful and nutty, and the roasted butternut squash added a touch of sweetness. The whole dish came together quickly and easily, and it was a great way to use up some kale from my garden.