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   MSGID: 34256.fidonet_cooking@1:105/500 2d542170   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Penne & Butternut Squash With Kale Pesto   
    Categories: Pasta   
         Yield: 4 Servings   
       
         8 oz Penne   
       1/2 sm Butternut squash (2 c);   
              - peeled, seeded, cubed 1"   
         2 cl Garlic; minced   
         2 c  Kale; chopped   
       1/4 c  Walnut pieces   
         2 tb Fresh lemon juice   
         2 tb Olive oil   
       1/4 ts Salt   
         1 sm Red onion; finely chopped   
       
     Bring a medium-sized pot of salted water to a boil over high heat.   
     Add the pasta, and when the water returns to a boil, stir in the   
     squash. Cook the pasta and squash together until just tender. Drain   
     well, reserving 1/2 cup of the pasta water. Return the pasta and   
     squash to the pot; cover to keep warm.   
        
     While the pasta and squash are cooking, make a kale pesto. In a food   
     processor, combine the garlic, kale, walnuts, lemon juice, 1 tb of   
     the oil, and the salt. Process for 2 minutes until a paste forms. Add   
     the reserved pasta water and continue to process until incorporated.   
        
     Heat the remaining 1 tb oil in a large nonstick skillet over medium   
     heat. Add the onion and cook for 5 minutes to soften. Add the pesto   
     and cook, stirring, until fragrant. Combine the sauce with the pasta   
     and squash, tossing to combine. Heat through if needed. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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