It was “parents night out”, with Cam spending the evening at Tae Kwan Do. So, our version of night out – a good dinner, a walk with the dog, and a movie rental. We finally watched The Best Exotic Marigold Hotel – what a treat!
But I digress; our dinner was so pretty and colorful. And equally tasty. This was a another great recipe from Melissa Clark. I have really been enjoying trying her recipes.
Pasta with Kale Pesto and Roasted Butternut Squash
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 (from the garden)
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving
Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves.
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 and Enjoy!