1 small butternut squash, peeled and cut into bite-sized pieces
All-natural cooking spray
Salt and pepper
1/8 teaspoon each, a sprinkle, ground cinnamon and cayenne pepper
2 to 3 cloves garlic, crushed
About 1/3 cup toasted pine nuts, almonds or hazelnuts
5 to 6 cups Tuscan (flat) kale, stemmed
Freshly grated nutmeg
Juice of 1 lemon
About 1/3 cup EVOO – Extra Virgin Olive Oil
1/2 cup Pecorino Romano cheese
1 pound pappardelle
Preheat oven to 425°F.
Arrange squash on a baking sheet and spray lightly with cooking spray. Season with salt, pepper, cinnamon and cayenne. Roast 20-25 minutes until tender and brown at edges.
Bring a large pot of water to a boil for the pasta.
Place garlic and nuts in food processor and pulse to finely chop. Add kale in batches and pulse to finely chop. Add salt, pepper and a few grates of nutmeg. Add the lemon juice to processor bowl. Stream in EVOO, about 6-8 tablespoons, until a thick sauce forms. Transfer to a serving bowl and stir in Pecorino.
Salt water and cook pasta to al dente. Add 1 cup of starchy water to pesto just before draining pasta. Toss the pappardelle with the pesto sauce and starchy water for 1-2 minutes to coat. Taste to adjust seasoning. Combine pasta with roast butternut squash and serve with extra cheese at table.
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