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    You are in: Home / Recipes / Pasta With Kale Pesto and Roasted Butternut Squash Recipe
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    Pasta With Kale Pesto and Roasted Butternut Squash

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Kumquat the Cat's friend's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on April 09, 2013


      The pesto is good, the combination with the roasted butternut was unappealing to me. We had some fresh basil that needed to be used, so we threw that into the pesto. Be sure to taste the pesto, as it takes quite a bit of seasoning. We plan to use the leftover pesto itself on some pasta or potatoes soon, but will not combine it with the winter squash again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta With Kale Pesto and Roasted Butternut Squash

    Serving Size: 1 (459 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1093.3
    Calories from Fat 440
    Total Fat 48.9 g
    Saturated Fat 7.5 g
    Cholesterol 11.0 mg
    Sodium 916.6 mg
    Total Carbohydrate 146.8 g
    Dietary Fiber 16.1 g
    Sugars 10.4 g
    Protein 30.7 g

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