Veg night

New plan: we’re going to try to eat vegetarian a couple nights a week. Given the success of this dish from the NY Times, we’re off to a great start! Not too tricky to make and really delicious. I bet you could make a large quantity of the pesto and freeze it, making this a very easy throw-together dish…

Pasta with Kale Pesto and Roasted Butternut Squash

Of course, I’ve just realized that this recipe came from someone who was pre-marathon carbo-loading. Well, good excuse to work out, too!


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