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Pasta with Kale Pesto and Butternut Squash


1 hour

4 servings


You will love this alternative to traditional pesto and it's dairy free!

Pasta with Kale Pesto and Butternut Squash


  • 1 large or 2 small butternut squash, peeled and de-seeded. Cut into chunks.

  • 1/4 cup(s) extra virgin olive oil, divided in half

  • 2 bunches of Lacinato/dinosaur kale, de-stemmed

  • 1/3 cup(s) walnuts (or pine nuts)

  • 2 cloves garlic

  • 1 tablespoon(s) lemon zest

  • 2 tablespoon(s) fresh squeezed lemon juice

  • 1 package of brown rice pasta, I prefer the Tinkyada brand


1. Preheat oven to 400 degrees. In a glass or ceramic baking dish, toss squash in half the oil. Cook, stirring occasionally for 45 minutes.

2. Toast walnuts in a heavy skillet on the stove on a medium heat for 3-5 minutes. Do not burn.

3. At the same time, bring a large pot of 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.

4. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. 

5. When water in pot comes back to a boil, cook rice pasta according to package directions.

6. In a food processor, pulse together cooked kale, walnuts, garlic, lemon juice and lemon zest until mixture is smooth. With motor running, slowly drizzle in the rest of the oil until fully incorporated.

7. Drain pasta, reserving a little cooking water.

8. Toss pasta with kale pesto. Serve topped with squash. Enjoy!

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