Penne and Butternut Squash with Kale Pesto
Summary: The pairing of butternut squash with kale is a longtime personal favorite, so I had no doubt that I would love the combination in this pasta dish.
8 ounces penne
½ small butternut squash, peeled, seeded, and cut into 1-inch dice (about 2 cups)
2 garlic cloves, minced
2 cups chopped kale leaves
¼ cup walnut pieces
2 tablespoons fresh lemon juice
2 tablespoons olive oil
¼ teaspoon salt
1 small red onion, finely chopped
1. Bring a medium-size pot of salted water to a boil over high heat. Add the pasta, and when the water returns to a boil, stir in the squash. Cook the pasta and squash together until just tender. Drain well, reserving ½ cup of the pasta water. Return the pasta and squash to the pot; cover to keep warm.
2. While the pasta and squash are cooking, make a kale pesto. In a food processor, combine the garlic, kale, walnuts, lemon juice, 1 tablespoon of the oil, and the salt. Process for 2 minutes until a paste forms. Add the reserved pasta water and continue to process until incorporated.
3. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Add the onion and cook for 5 minutes to soften. Add the pesto and cook, stirring, until fragrant. Combine the sauce with the pasta and squash, tossing to combine. Heat through if needed. Serve hot.
Diet type: Vegan
Number of servings (yield): 4
With World Vegan Month upon us this November, leading vegan cookbook author and culinary expert Robin Robertson has put together “30 Days of Vegan Cooking,” a consumer-focused campaign to get more people cooking vegan in their kitchens. Whether a new or advanced vegan cook, or someone who wants to incorporate vegan dishes a few nights per week, home cooks everywhere will find Robin’s 30 day program a creative and accessible way to explore new tastes in vegan dishes.
With the upcoming launch of her revised VEGAN PLANET, the bible on the subject of vegan cooking, Robin has time and again demonstrated how vegan recipes can embody a fresh and contemporary approach to veganism. And with the newest edition of her book coming out later this Fall, Robin incorporates new techniques and ingredients to help any kind of cook (vegan or not) enjoy a healthy and flavorful meal, with all the benefits of the vegan lifestyle.