Kale Pesto Bowties with Roasted Butternut Squash

Two bowls of kale pesto pasta with a checked cloth underneath and pesto ingredients in the background

Kale Pesto Bowties with Roasted Butternut Squash

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.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 562kcal

Author Amy Fulwood

Ingredients

1 tablespoon Olive Oil
½ 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

UK Measures - US Measures

Instructions

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.

Nutrition