This kale pesto is made with basil, almonds and plenty of parmesan to give an amazing flavour! Serve mixed with bowtie pasta and topped with roasted butternut squash for a little creamy sweetness.
Pasta is such a wonderful thing, isn’t it? My favourite thing to do is curl up on the sofa with a big bowl of pasta. It’s such a good vehicle for all kinds of flavour and always makes me excited to eat dinner. Whether it’s a classic beef lasagne or a base for a creamy skillet chicken dish, it’s going to put a smile on mine and Will’s faces which is all I really want from cooking, you know?
Will and I have been carb loading. At least that’s what we’ve been calling it since we’ve been training for a half marathon.
I’ve been told by several people that you actually only need to carb load the day before you’re doing a long run but better safe than sorry right? These kale pesto bowties were one of our carb filled dinners which also happened to be filled with loads of vegetables and protein and all that good stuff.
Anyway, we did our half marathon on Sunday and it went pretty well. I found it tougher than I thought I would but luckily I was running with my dad who really helped me to keep going and was so super encouraging.
It was really special to get to do something like this with my dad. He’s recently started running (he did his first marathon on his 70th birthday!!) and I’m so proud of him so it meant a lot to both of us to run the half marathon together even though I found it really hard!
Anyway, whether you’re carb loading or not this recipe is the perfect simple dinner. I’m having a bit of kale obsession at the moment (I recently made this baked gnocchi with kale and it’s SO GOOD!) so it was only a matter of time before I threw it in a pesto.
This version uses blanched almonds instead of pine nuts but otherwise keeps pretty classic with parmesan, garlic, basil and lemon.
Probably my favourite part of this dish though is that roasted butternut squash on top. It’s such a perfect sweet compliment to the earthy freshness of the kale pesto bowties. I love it!
How to make kale pesto with roasted butternut squash:
- Start off by chopping your butternut squash and getting your oven preheated. Your squash will cook while you make everything else.
- Once that’s in the oven get a pot of water on the heat for the pasta then you can concentrate on your pesto which simply involves blending all of your pesto ingredients together.
- Once those tasks are done you simply cook you pasta and put everything together, easy peasy!
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WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT ONCE YOU’VE MADE THESE KALE PESTO BOWTIES WITH ROASTED BUTTERNUT SQUASH?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Kale Pesto Bowties with Roasted Butternut Squash
- 1 tbsp Olive Oil
- 1/2 large Butternut Squash peeled and chopped into small cubes
- 500 g Bowtie Pasta
- Salt and Pepper
For the Kale Pesto
- 100 g Blanched Almonds
- 70 g Kale roughly chopped
- 40 g Basil Leaves
- 1 clove Garlic
- 50 g Parmesan grated plus extra for serving
- 1 Lemon juiced
- 60 ml Olive Oil
- Salt and Pepper
- Preheat the oven to 200°C/390°F. Place the butternut squash on a large baking tray with the olive oil and a good sprinkling of salt and pepper. Place in the oven for 20-30 minutes.
- Bring a pan of salted water to the boil for the pasta. Put all the pesto ingredients in a blender and pulse until mostly smooth or you've reached your desired texture. Season with salt and pepper to taste.
- When the squash is nearly ready cook the pasta. Drain and return to the pan with the pesto. Mix thoroughly then add the roasted squash, reserving a little for topping. Serve in bowls topped with a final few cubes of squash and plenty of grated parmesan.
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