Pasta With Kale Pesto and Roasted Acorn Squash
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
644 kcal
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Course
Main Course
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Cuisine
American
Pasta With Kale Pesto and Roasted Acorn Squash
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This pasta dish is tossed with earthy kale pesto and sweet, caramelized roasted acorn squash, then topped with garlicky breadcrumbs for an irresistible crunch. Enjoy as a hearty, yet vegetarian fall main dish, or as a side.
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Ingredients
For the Kale Pesto:
- ½ cup toasted walnuts
- ½ cup grated Parmesan cheese
- 2 garlic cloves , roughly chopped
- 2 cups lacinato (dinosaur) kale leaves , washed, stemmed, and slivered
- 10 sage leaves
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the Pasta:
- 1 pound acorn squash , halved lengthwise stem to stem, insides scooped out and discarded
- ¼ cup extra-virgin olive oil , divided
- ½ + ⅛ teaspoon kosher salt , divided
- ¼ teaspoon freshly ground black pepper
- 1 pound long strand pasta , such as linguine, fettuccine, bucatini, spaghetti
- ½ cup panko breadcrumbs
- 1 garlic clove , grated or pressed
- parmesan , freshly grated, for serving
Instructions
For the Kale Pesto:
- Add roughly chopped garlic, toasted pine nuts and finely grated Parmesan cheese to the bowl of a food processor and process until smooth.
- Add the kale and sage, and pulse until chopped.
- While the processor is running, drizzle the olive oil through the shoot until the mixture is emulsified and smooth. Add the lemon juice, salt and pepper, and whiz again. Taste for seasoning and adjust to your liking.
For the Pasta:
- Preheat the oven to 400°F and line a large sheet pan with parchment paper or foil.
- Cut the squash in half lengthwise, stem to stem. Use a sturdy spoon to scrape and scoop out the insides and discard them. Slice each squash halve into ½-inch thick half-moon rings.
- Add the squash rings to a large bowl, along with 2 tablespoons of the olive oil, ½ teaspoon of salt, and the pepper. Toss evenly to coat, then turn squash out into an even layer on the sheet pan. Roast for about 30 minutes, or until nice and caramelized.
- Boil the pasta in a large pot of salted water, until al denté and still a bit firm.
- While pasta cooks, toast the breadcrumbs. Bring a medium-sized skillet to heat over medium and add the remaining 2 tablespoons of olive oil. Once oil is hot, add the breadcrumbs, the remaining ⅛ teaspoon of salt, and the grated garlic clove. Stir everything to coat and toast for about 3-4 minutes, or until golden brown, stirring frequently throughout and watching so the crumbs don't burn.
- To assemble, drain the pasta and add to a large serving bowl. Add the pesto and toss well to coat. Add the squash, toss gently, then top with freshly grated Parmesan and toasted breadcrumbs.
Nutrition Information
Show Details
Calories
644kcal
(32%)
Carbohydrates
64g
(21%)
Protein
15g
(30%)
Fat
37g
(57%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Monounsaturated Fat
21g
Cholesterol
7mg
(2%)
Sodium
628mg
(26%)
Potassium
274mg
(8%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
776IU
(16%)
Vitamin C
8mg
(9%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 64g | 21% |
| Protein | 15g | 30% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 7mg | 2% |
| Sodium | 628mg | 26% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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