BUTTERNUT SQUASH PASTA PESTO RECIPES

PASTA WITH KALE PESTO AND ROASTED BUTTERNUT SQUASH RECIPE ...

Pasta With Kale Pesto and Roasted Butternut Squash Recipe ... image

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

Total Time 45 minutes

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving

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.

SQUASH & PESTO PASTA RECIPE | BBC GOOD FOOD

Squash & pesto pasta recipe | BBC Good Food image

Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

Provided by Esther Clark

Categories Dinner, Main course, Pasta, Supper

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes
3 tbsp rapeseed oil
large bunch of parsley
large bunch of basil
20g cashew nuts , toasted and chopped
1 garlic clove , crushed
1 lemon , zested and juiced
1 tsp chilli flakes (optional)
350g pasta (casarecce or fusilli work well)
30g parmesan or vegetarian alternative, shaved

Steps:

Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.
Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.
Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.

Nutrition Facts : Calories 540 calories, FatContent 14 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 79 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 11 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.3 milligram of sodium

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