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  "difficulty": "medium",
  "prepTime": 5,
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  "totalTime": 30,
  "serves": 6,
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  "proTip": "Serve pasta with roasted chicken, pork tenderloin or Italian sausage.  Substitute almonds with hazelnuts or walnuts.",
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Ingredients

  • Main Ingredients:

Instructions

  1. Preheat oven to 425˚F. Cook pasta according to package directions; drain reserving 1/3 cup pasta water.

  2. Meanwhile, toss butternut squash with 2 tbsp olive oil, 1/4 tsp each salt and pepper. Bake for 20 to 25 minutes or until golden brown and tender.

  3. In food processor, process kale, remaining oil, basil, almonds, Parmesan, garlic, remaining each salt and pepper until smooth.

  4. Toss together pasta, pasta water, roasted butternut squash and pesto until well coated. Garnish with shaved Parmesan.

– Pro Tip –

Serve pasta with roasted chicken, pork tenderloin or Italian sausage. Substitute almonds with hazelnuts or walnuts.

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