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A bowl of kale and basil pesto pasta with butternut squash and roasted Brussel sprouts

Kale Pesto Pasta with Brussels Sprouts and Winter Squash

Cook time: 10 mins
Total time: 10 mins
Yield: 6 servings


Save time by making the Kale-Walnut Pesto in advance. You'll have enough for this recipe - and more!


  • Salt
  • 1 pound bite-size pasta (such as rotini, penne, or ziti)
  • 2 pounds 1 pound each: winter squash (peeled, halved, seeded, and cut into bite-size chunks) and frozen Brussels sprouts
  • 1 cup Kale-Walnut Pesto
  • Pecorino Romano or Reggiano Parmegiano for sprinkling, optional


  • Bring a generous 2 quarts of water and 1 tablespoon of table salt to boil in a large pot. Using back of the box cooking times as a guide, add pasta to the water, stirring several times at the beginning to prevent sticking. The last 4 to 5 minutes of the pasta cooking time add the winter squash; cook until tender-crisp. The couple of minutes, add the Brussels sprouts and return water to a simmer.
  • With a large bowl under the strainer to catch the liquid, drain the pasta and return it to the pot. Add pesto and up to 1 cup of the reserved cooking liquid; toss to combine. Serve with grated cheese, if you like, and serve immediately.