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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 562kcal


  • 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


  • 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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Calories: 562kcal | Carbohydrates: 68g | Protein: 18g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 147mg | Potassium: 405mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1590IU | Vitamin C: 24.9mg | Calcium: 189mg | Iron: 2.3mg