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Title: Penne & Butternut Squash With Kale Pesto
Categories: Pasta
Yield: 4 Servings

8 oz Penne
1/2 sm Butternut squash (2 c);
- peeled, seeded, cubed 1"
2 cl Garlic; minced
2 c Kale; chopped
1/4 c Walnut pieces
2 tb Fresh lemon juice
2 tb Olive oil
1/4 ts Salt
1 sm Red onion; finely chopped

Bring a medium-sized pot of salted water to a boil over high heat.
Add the pasta, and when the water returns to a boil, stir in the
squash. Cook the pasta and squash together until just tender. Drain
well, reserving 1/2 cup of the pasta water. Return the pasta and
squash to the pot; cover to keep warm.

While the pasta and squash are cooking, make a kale pesto. In a food
processor, combine the garlic, kale, walnuts, lemon juice, 1 tb of
the oil, and the salt. Process for 2 minutes until a paste forms. Add
the reserved pasta water and continue to process until incorporated.

Heat the remaining 1 tb oil in a large nonstick skillet over medium
heat. Add the onion and cook for 5 minutes to soften. Add the pesto
and cook, stirring, until fragrant. Combine the sauce with the pasta
and squash, tossing to combine. Heat through if needed. Serve hot.

Recipe by Vegan Planet by Robin Robertson

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