Bucatini with Butternut Squash & Winter Pesto

Ingredients

• 3 tbsp Extra virgin olive oil
• 2 lbs Butternut squash, cut into 1-inch cubes
• 1 lb Leeks, sliced
• 1 pinch Kosher salt
• 1 pinch Black pepper
• 2 cups Baby kale
• 2 cups Baby spinach
• 1/2 cup Fresh Italian parsley
• 1/4 cup Fresh mint
• 1 clove Garlic
• 1/3 cup Extra virgin olive oil
• 1 Lemon, juice only
• 1/2 cup Parmesan cheese, grated
• 1 lb Bucatini pasta

Instructions

1. Heat 3 tbsp extra virgin olive oil in a skillet or cast iron pan. Add cubed butternut squash and leeks. Cook over medium heat until squash is browned and soft, about 12 minutes. Season with salt and black pepper.

2. In a food processor puree the baby kale, baby spinach, Italian parsley, garlic, 1/3 cup of extra virgin olive oil and the lemon juice. When well-pureed, add the Parmesan cheese and season as needed with salt and black pepper.

3. Boil pasta in a medium sauce pan according to package directions. Before draining, save some cooking water.

4. Toss cooked pasta with butternut squash-leek mixture and the pesto. Add some of the cooking water to moisten the pasta. Serve hot and enjoy!

Nutrition Info

Calories:

465

Total Fat:

18g

Saturated Fat:

3g

Cholesterol:

4mg

Sodium:

126mg

Potassium:

646mg

Total Carbohydrate:

66g

Dietary Fiber:

7g

Protein:

12.3g