Pearl Pasta with Kale Pesto & Roasted Butternut Squash

Pearl Pasta with Kale Pesto & Roasted Butternut Squash

This recipe pulls double duty as both a side salad or the main event. It is bursting with color and flavor, both savory and sweet. The rich Kale & Parmesan Pesto is balanced by the sweet butternut squash and light spice provided by the Peperoncini & Pimentón Salt. Buon appetito! 

 

SHOPPING LIST:

 PREPARATION:

Preheat oven to 425F. Toss diced butternut squash with 1 Tbsp Extra Virgin Olive Oil and 1 tsp Peperoncini & Pimentón Salt. Roast for 20 minutes until lightly browned and cooked through.

 Bring a large pot of salted water to a boil. Cook Bella Cucina Pearl Pasta according to the instructions on the bag, 15-20 minutes until al dente. Drain and set aside.

 While the pasta is cooking, toss kale with 1 Tbsp Extra Virgin Olive Oil, lemon juice, salt & pepper to taste. Add drained pasta, roasted butternut squash, and Kale & Parmesan Pesto. Toss to combine.

 Garnish with shaved Parmesan cheese and a drizzle of Extra Virgin Olive Oil.

 Serves 4 people as main, 6 as side.

 

Back to blog