Penne with Kale Walnut Pesto, Roast Pumpkin & Parmesan
Making the pesto with kale instead of basil gives it a truly earthy flavour, and it interacts beautifully with the crisp and soft smoothness of the roasted pumpkin. Tuscan kale, also known as lacinato kale, has quite a beautful looking black green leaf. A delicious dish for a midweek, meat free meal. Enjoy!
Ingredients
- 450 g of Butternut Pumpkin
- 1⁄3 Bunch of Tuscan Kale
- 200 g of Penne Pasta
- 25 g of Walnuts
- 1 of Garlic Clove
- 1 of Lemon
- 25 g of Parmesan (Finely Grated)
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Get startedStep-by-step instructions
Roast Pumpkin:
Preheat oven to 200°C. Put a pot of salted water on to boil over high heat. Using a spoon, scrape out and discard the seeds of the pumpkin. Carefully remove skin with a sharp knife. Cut pumpkin into 1 cm pieces. Place on a lined baking tray, drizzle with olive oil and season with salt and pepper. Roast in oven until tender, about 20 minutes.
Cook Penne:
Add pasta to boiling water and cook for 6-8 minutes until pasta is al dente. Reserve about 1⁄2 cup cooking liquid, drain the pasta and return to the pot.
Make Pesto:
Meanwhile, make the pesto. De-stem kale and roughly chop. Peel garlic. Zest lemon and cut into quarters. Place garlic, lemon zest and juice (to taste), walnuts, kale and 3⁄4 of the parmesan in the bowl of a food processor with 4 Tbsp olive oil. Blend until smooth and season to taste with salt and pepper.
You Plate It:
Add pesto and roast pumpkin to the drained pasta with enough cooking water to create a sauce that coats the pasta well. Divide into bowls and serve immediately garnished with remaining parmesan. Enjoy!
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