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Rachael Ray-Pappardelle with Autumn Pesto and Roast Squash
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| 1 small | butternut squash, peeled and cut into bite-sized pieces |
| All-natural cooking spray | |
| Salt | |
| pepper | |
| 1/8 teaspoon | each, a sprinkle, ground cinnamon and cayenne pepper |
| 2 to 3 cloves | garlic, crushed |
| About 1/3 cup | toasted pine nuts |
| almonds, alternative | |
| hazelnuts, alternative | |
| 5 to 6 cups | Tuscan, (flat) kale, stemmed |
| Freshly grated nutmeg | |
| Juice of 1 | lemon |
| About 1/3 cup EVOO – Extra Virgin Olive Oil | |
| 1/2 cup | Pecorino Romano cheese |
| 1 pound | pappardelle |
PREPARATION
Preheat oven to 425°F.
Arrange squash on a baking sheet and spray lightly with cooking spray. Season with salt, pepper, cinnamon and cayenne. Roast 20-25 minutes until tender and brown at edges.
Bring a large pot of water to a boil for the pasta.
Place garlic and nuts in food processor and pulse to finely chop. Add kale in batches and pulse to finely chop. Add salt, pepper and a few grates of nutmeg. Add the lemon juice to processor bowl. Stream in EVOO, about 6-8 tablespoons, until a thick sauce forms. Transfer to a serving bowl and stir in Pecorino.
Salt water and cook pasta to al dente. Add 1 cup of starchy water to pesto just before draining pasta. Toss the pappardelle with the pesto sauce and starchy water for 1-2 minutes to coat. Taste to adjust seasoning. Combine pasta with roast butternut squash and serve with extra cheese at table.
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