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pasta with kale

Pasta with Kale Pesto, Roasted Squash, Sundried Tomatoes

Have you ever been so busy during the day that you forget to eat? That was me when I created this recipe – in the kitchen, finding that I haven’t eaten since breakfast, and I need supper immediately!
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Pasta with Kale Pesto, Roasted Squash, Sundried Tomatoes

Have you ever been so busy during the day that you forget to eat? That was me when I created this recipe – in the kitchen, finding that I haven’t eaten since breakfast, and I need supper immediately! I scan the fridge for something quick and filling. I decide to roast a delicata squash from my CSA box, some kale pesto to have with a big bowl of pasta. The squash has a sweet taste and you don’t have to peel it. The diced squash cooks in about 15 minutes, which is just enough time to cook the pasta and whirl up some pesto. Voila, dinner is ready! This is creamy and full of flavour, perfect to refuel body and soul, and to keep you running strong!

  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 2 servings 1x
  • Category: Main Dish
Scale

Ingredients

  • 1 pound Delicata squash (leave the skin on if you want)
  • 11 ½ cups gluten-free rigatoni (eg. spelt, quinoa or corn pasta)
  • 2 cups packed kale, stems removed and chopped
  • 1/2 cup basil leaves (optional)
  • ½ cup pine nuts (or a mix of pine nuts and raw walnuts)
  • 2 large garlic cloves, roughly chopped
  • About 10 sun dried tomato slices, roughly chopped
  • Finely grated zest of 1 lemon
  • Olive oil (¼– ½ cup)

Instructions

  1. Thoroughly wash the squash, then halve it lengthwise and scoop out seeds. Place cut side down on cutting board and cut into thin crescent-shaped slices.
  2. Lightly spray a baking sheet with olive oil and 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 15 minutes.
  3. Meanwhile, bring a large pot of salted water a boil to cook pasta according to package directions.
  4. To make the pesto, in a food processor, pulse together kale, basil, nuts, sun-dried tomatoes, 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, if necessary.
  5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Serve topped with roasted squash.
  6. Unused pesto will keep for a few days in a covered container in the fridge.

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