Kale and walnut pesto with roasted butternut squash
Kale is a menopause green super hero. There’s no end of health benefits that you’ll gain in this perfect pesto. Cheap and cheerful butternut squash adds a pop of colour and beneficial nutrients too.
Lots of antioxidants, calcium and plenty of essential fatty acids with the walnuts. It will keep in the fridge for a few days if stored in a sealed container.
Serves: 4
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients
1 small butternut squash
2 tbsp olive oil
2 tsp Italian herbs
Sea salt and black pepper
150g kale
2 small garlic cloves, peeled and chopped
150g walnut halves, lightly toasted and roughly chopped
30g bunch of basil leaves
50g Parmesan, finely grated, plus extra to serve
100ml extra-virgin olive oil
100g smoked pancetta, diced
300g Wholemeal pasta
Method
Preheat the oven to a 190C fan oven. Halve the butternut squash, deseed and dice into bitesize chunks (skin on). Place in a roasting tin, pour over 2 tablespoons of olive oil and season with Italian herbs, sea salt and freshly ground pepper, mix well and roast in the oven for 15 minutes. Place the pancetta in a small separate roasting tin and roast until the fat begins to run, then turn in the tin and cook until golden and crisp.
Meanwhile, toast the walnuts. Bring a large pan of salted water to a boil and blanch the kale for around 45 seconds. Drain and refresh under cold water. Squeeze any excess moisture from the kale and roughly chop.
Put the garlic cloves in a food processor with 90g walnuts (the rest are for serving), basil leaves, Parmesan and chopped kale. Pulse to chop finely, then gradually add the oil whilst it’s still running. Finish with 3 tbsp water, the season to taste (remembering that the pancetta will be salty). The pesto should still retain the same texture.
When the butternut squash is half cooked (15 minutes) remove and stir well. And return to the oven for a further 15 minutes. The pancetta should be almost ready at this point, drain the fat and place it on a piece of kitchen towel.
Cook pasta according to instructions, and reserve a mugful of water before draining. Return to the pan with the pesto and a few tablespoons of the cooking water to loosen.
Once the squash is tender and the pancetta is crispy add (retain a little pancetta for serving) to the pasta and turn well to mix
Divide between bowls and finish topped with the remaining walnut halves and pancetta, and more grated parmesan to taste.