Title: Penne & Butternut Squash With Kale Pesto
Categories: Pasta
Yield: 4 Servings
8 oz Penne
1/2 sm Butternut squash (2 c);
- peeled, seeded, cubed 1"
2 cl Garlic; minced
2 c Kale; chopped
1/4 c Walnut pieces
2 tb Fresh lemon juice
2 tb Olive oil
1/4 ts Salt
1 sm Red onion; finely chopped
Bring a medium-sized pot of salted water to a boil over high heat.
Add the pasta, and when the water returns to a boil, stir in the
squash. Cook the pasta and squash together until just tender. Drain
well, reserving 1/2 cup of the pasta water. Return the pasta and
squash to the pot; cover to keep warm.
While the pasta and squash are cooking, make a kale pesto. In a food
processor, combine the garlic, kale, walnuts, lemon juice, 1 tb of
the oil, and the salt. Process for 2 minutes until a paste forms. Add
the reserved pasta water and continue to process until incorporated.
Heat the remaining 1 tb oil in a large nonstick skillet over medium
heat. Add the onion and cook for 5 minutes to soften. Add the pesto
and cook, stirring, until fragrant. Combine the sauce with the pasta
and squash, tossing to combine. Heat through if needed. Serve hot.
