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:
8oz Bella Cucina Pearl Pasta½ butternut squash, small dice
1 tsp Bella Cucina Peperoncini & Pimentón Salt
2 Tbsp Bella Cucina Extra Virgin Olive Oil, divided
small bunch of Tuscan kale, chiffonade
1 Tbsp fresh lemon juice
1 jar Bella Cucina Kale & Parmesan Pesto
Shaved Parmesan, optional garnish
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.