Think of this recipe as a wintery minestrone, but less soupy and topped with green pesto for a low effort zhuzh. It’s warming, easy and packed full of vitamins to keep you healthy over the colder months.
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Serves
4
Butternut Squash
Olive Oil
Rosemary
Garlic Cloves
Kale
Tomato Purée
Vegetable Stock
Ditalini
Green Pesto
Serves
4
Butternut Squash
Olive Oil
Rosemary
Garlic Cloves
Kale
Tomato Purée
Vegetable Stock
Ditalini
Green Pesto
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Step 1.
Heat the oven to 200°C. Peel and dice the butternut squash into 1cm cubes. Tip onto a baking tray, drizzle over half the olive oil, season with salt and pepper and roast for 20-25 mins.
Step 2.
Finely chop the rosemary, slice the garlic and remove the kale leaves from their stems (discard the stems). Heat the remaining olive oil in a pan set over a medium heat and fry the garlic for 2 mins until turning golden, then add the rosemary and cook for 1 min. Add the tomato purée and cook for 1 min, then add the stock and pasta. Give it a stir, bring to the boil and reduce to a simmer. Cook the pasta for 2 mins less than the pack instructions, until the pasta is al dente.
Step 3.
When the pasta is cooked, add the kale leaves and squash cubes and mix until wilted. Spoon into bowls and top with pesto and black pepper.
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