Pasta with kale pesto and butternut squash:
Last time I made this, I used collard greens instead of kale, and it came out equally good. I also substituted pine-nuts for walnuts, which I roasted along with the squash. The combination was delicious. Depending on what ingredients I have in the fridge, I've also added chickpeas or sun-dried tomatoes...and always finish with a generous sprinkle of parmesean cheese.
Kale is rich in antioxidants to help fight cancer; folic acid, vitamin A, B, E and K which builds blood cells, prevents cell damage, and serves as an anti-inflammatory. When steamed, it can also lower cholesterol. Its also been shown to support the body's detoxification process. That's a lot of health benefits for $1.99/bunch!
1 ½ pounds diced butternut squash
4 Tbs olive oil
¾ tsp kosher salt (optional)
1 small bunch (1/2 pound) kale, center ribs removed
8 oz. pasta
1/3 cup toasted pine nuts
2 -4 large garlic cloves, roughly chopped
zest and juice of 1 lemon
8 oz cooked whole what pasta
Preheat oven to 400 degrees. Toss squash with 2 Tbsn olive oil, place on baking sheet in dingle layer. Roast until tender, about 30 minutes.
Rinse kale, heat in covered bowl in microwave about 3 minutes until wilted.
Drain kale and put in food processer along with nuts, garlic, lemon, zest and remaining 2 Tbsn oil salt. Mix well.
Mix pasta, squash and pesto and serve. (This recipe was adopted from the NYT).