Pearl Pasta with Kale Pesto & Roasted Butternut Squash

This recipe pulls double duty as a side salad or the main event. For those of us focusing on a more balanced diet, it fits perfectly in with the lunch, dinner, and even snack options we may be craving. It is bursting with color and flavor, both savory and sweet. The rich Kale & Parmesan Pesto is balanced by the sweet butternut squash and light spice provided by the Peperoncini & Pimentón Salt. Buon appetito! 

Serves 4

• 8oz Bella Cucina Pearl Pasta
• ½ butternut squash, small dice
• 1 tsp Bella Cucina Peperoncini & Pimentón Salt
• Two tbsp Bella Cucina Extra Virgin Olive Oil, divided
• small bunch of Tuscan kale, chiffonade
• One tbsp fresh lemon juice
• One jar of Bella Cucina Kale & Parmesan Pesto
• Shaved Parmesan, optional garnish

1. Preheat oven to 425F. Toss diced butternut squash with one tbsp Extra Virgin Olive Oil and 1 tsp Peperoncini & Pimentón Salt.
2. Roast for 20 minutes until lightly browned and cooked through.
3. Bring a large pot of salted water to a boil. 
4. Cook Bella Cucina Pearl Pasta according to the instructions on the bag, 15-20 minutes until al dente.
5. Drain and set aside. While the pasta is cooking, toss kale with 1 Tbsp Extra Virgin Olive Oil, lemon juice, salt & pepper to taste. 
6. Add drained pasta, roasted butternut squash, and Kale & Parmesan Pesto.
7. Toss to combine. Garnish with shaved Parmesan cheese and a drizzle of Extra Virgin Olive Oil.