Five Bean Salad and Fall Vegetable Pasta
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
8 oz. orecchiette pasta (or other short-cut pasta)
2 tbsp. olive oil, divided
10 oz. frozen, chopped butternut squash
1 bunch lacinato kale (also called dinosaur kale or Tuscan kale)
1 24 oz. jar Paisley Farm Five Bean Salad, drained
Juice of 1 lemon
¼ - ½ tsp. red pepper flakes
Salt to taste
Black pepper to taste
½ cup freshly grated pecorino or parmesan cheese, plus more for garnish
Instructions
- Preheat your oven to 400 degrees F.
- Remove the thick stems from the kale leaves and chop the leaves into 1-inch pieces. Add to a medium bowl and toss with 1 tablespoon of olive oil. Set aside.
- Add the frozen butternut squash to a lined sheet pan. Drizzle 1 tablespoon of olive oil over the squash and toss. Arrange the squash in a single layer and sprinkle with a few dashes of salt. Roast for 30 to 40 minutes, or until the squash is tender and just starting to brown. After the 30-to-40-minute mark, remove the pan and stir in the kale. Bake for another 5 to 10 minutes, or until the kale is tender (but still green) and just starting to crisp up around the edges.
- Meanwhile, bring a pot of water to a boil. Add a generous pinch of salt and cook the pasta al dente according to package directions (usually 9 to 11 minutes). Drain the pasta and add back to the pot. Add the contents of the sheet pan, along with the Five Bean Salad, lemon juice, and red pepper flakes. Mix well over medium heat until everything is warmed through. Remove from the heat and season with salt and pepper to taste. Stir in the grated cheese. Serve immediately with extra cheese on the side, if desired.