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Pumpkin Pasta

Pumpkin Pasta

Everyday Food, December 2005 http://www.marthastewart.com/149046/pumpkin-pasta
3.05
Rated
61100(6)6
  • Prep Time 20 minutes
  • Total Time 50 minutes
  • Yield Serves 8

Ingredients

    • Coarse salt and ground pepper
    • 1 pound gemelli pasta, cooked and drained
    • 1 tablespoon olive oil
    • 1 bunch (about 8 ounces) kale, thick stems removed and leaves chopped into 1-inch pieces
    • 1 can (29 ounces) pumpkin puree, (not pumpkin-pie filling)
    • 2 cans (14.5 ounces each) reduced-sodium vegetable broth
    • 2 tablespoons jarred sun-dried tomato pesto
    • 1/2 cup unblanched almonds, sliced

Directions

  1. Cook pasta, and drain; reserve. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium heat. Add kale; cook, stirring, until wilted, 3 to 5 minutes. Add pumpkin, broth, and pesto; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.
  2. Toss pasta with pumpkin-kale mixture. Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds. Bake until top is golden, about 30 minutes.

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