MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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