Butternut Squash Linguine with Kale

Ingredients

  • 1 box linguine (13.25 ounces weight)
  • 1 t extra virgin olive oil
  • 2 cloves garlic, peeled
  • 1 bunch kale, preferably flat leaf
  • 1 ½ c butternut squash puree, fresh or 1 can
  • 4 oz cream cheese
  • ¼ c milk
  • + 6 more ingredients
    • ¼ t nutmeg, fresh or ground
    • ¼ t sea salt
    • 1/8 t ground pepper
    • 1 c broken walnut pieces
    • ½ c Parmesan cheese, grated
    • 2 T fresh sage, chopped

In a large pot, bring 4 quarts of water to a rapid boil. Add the linguine and cook uncovered, stirring occasionally, for 9 minutes. Drain and set aside. While the pasta is boiling, finely chop the garlic and sage. Roughly chop the kale into bite sized pieces. Heat the olive oil over medium ...

View full recipe at Relish

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