Soybean Pasta with Kale Pesto and Squash

Name: Soybean Pasta with Kale Pesto and Squash
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Yield: 4
Ingredients: 1 (20-ounce) package peeled butternut squash; 1/2 c. plus 3 tablespoon olive oil; 3/4 tsp. Coarse salt; pepper; 1 small bunch Tuscan kale, or 4 cups bagged kale; 1 garlic clove, smashed; 1/2 c. whole almonds; 1/2 c. grated Parmesan, plus more for serving; 7 oz. soybean spaghetti

By Susan SpungenPublished: Dec 4, 2017

Yunhee Kim

Yields:

Prep Time:

12 mins

Cook Time:

45 mins

Total Time:

57 mins

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This trio of flavors and textures makes for a healthy and colorful pasta dish.

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Ingredients

1 (20-ounce) package peeled butternut squash
1/2 cup plus 3 tablespoon olive oil
3/4 tsp. Coarse salt
pepper
1 small bunch Tuscan kale, or 4 cups bagged kale
1 garlic clove, smashed
1/2 cup whole almonds
1/2 cup grated Parmesan, plus more for serving
7 oz. soybean spaghetti

Directions

1. Step 1Heat oven to 425°F. Cut squash into 3/4-inch cubes. Toss with 1 tablespoon oil, 1/4 teaspoon salt, and pepper as desired. Spread out on a nonstick baking sheet and roast, stirring at 30-min mark, until golden brown all over, about 45 minutes.
2. Step 2Tear kale leaves into smaller pieces. Combine in a food processor with garlic, almonds, Parmesan, and 1/2 cup plus 2 tablespoons oil. Process until smooth, periodically scraping sides of the bowl if necessary.
3. Step 3Cook pasta in boiling water. Drain when ready, but reserve 1/2 cup of the water.
4. Step 4Toss pasta in a large skillet with 1/2 cup pesto, the pasta water, and remaining 1/2 teaspoon salt, plus pepper to taste. (Reserve remaining pesto for another use.) Cook over medium-high heat, tossing, until very hot and liquid thickens and coats the pasta, about 2 minutes.
5. Step 5Divide among 4 bowls and top with roasted squash. Sprinkle with more Parmesan and serve.