Kale Pesto Pasta

Kale Pesto Pasta

February 7, 2018

  • Yields: Serves 5


For Parmesan Pasta

1 16-ounce package penne

12 ounces cooked butternut squash

½ cup Parmesan cheese

For kale pesto:

2 cups torn kale (no stems) and parsley, combined

½ cup garlic olive oil

¼ teaspoon salt (more to taste)

2 cloves garlic

Juice of one lemon

¼ to ½ cup raw almonds


1Pulse the kale, olive oil, salt, garlic, and lemon juice in a food processor until smooth. Add the almonds and pulse until the almonds are ground to desired consistency. Set aside.

2Bring salted water to a boil and cook pasta according to package. Drain and toss with butternut squash, kale pesto, and Parmesan cheese.

Recipe by Pinch of Yum

2018-02-26T21:37:18+00:00February 7th, 2018|0 Comments

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