This Kale Pesto Pasta is a perfect dish for fall and winter, featuring nutty kale pesto, roasted squash, candied pecans, and gorgonzola cheese. The sauce is perfect for 2 lbs of pasta, making it great for freezing and quick dinners.
Step 1: Preheat your oven to 400°F.
Step 2: On a sheet tray, combine squash with a sprinkle of salt, pepper, and olive oil. Toss to coat and roast in the oven for about 30-45 minutes.
Step 3: Add 1/2 cup walnuts and 1/4 cup pecans to the squash and toast for 8-10 minutes.
Step 4: In a small nonstick pan, melt 2 tablespoons of sugar over medium/high heat, then add the remaining 1/2 cup of nuts, stirring to coat, and cool on parchment paper.
Step 5: Bring a pasta pot of water to a boil with 1 tablespoon of salt. Blanch the kale for 1 minute and transfer it to a blender with 1/4 cup of pasta water, toasted nuts, 1/4 teaspoon salt, 2 tablespoons of EVOO, and 2 cloves of garlic. Blend until smooth.
Step 6: Cook the spaghetti in the boiling water as directed. Drain and add to a 6qt saute pan with 1/2 cup of pasta water.
Step 7: Pour the pesto sauce into the pasta and toss over medium heat until the pasta absorbs the water and sauce.
Step 8: Plate the pasta, top with roasted squash, crumbled gorgonzola, and candied pecans.
