Health, Beauty & Wellness, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pasta & Spaghetti

Pasta With Kale Pesto and Roasted Butternut Squash by Melissa Clark

Time: 45 minutes
Yield: 2 to 3 servings
Get full recipe ~ http://cooking.nytimes.com/recipes/1012888-pasta-with-kale-pesto-and-roasted-butternut-squash

INGREDIENTS

1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ 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)
⅓ 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

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