Healthy gluten-free noodles and a uniquely delicious pesto make for a wonderful warming meal. Using winter greens means you can stick to local and seasonal eating; better for your body and better for the planet. All ingredients provide you with a hearty dose of nutrients, including vitamin C to keep winter colds at bay. We LOVE this recipe and it's such a snap to make. Enjoy.
1 butternut squash, peeled
1 cup almonds, toasted
4 cups chopped winter greens: dandelion, kale, chard, etc.
2 garlic cloves, peeled
½ cup olive oil
sea salt to taste
For the noodles:
Using a peeler, peel the butternut in long strips to make noodles (pappardelle-style). Set aside.
To make the pesto:
Add the almonds, greens, and garlic to a food processor.
To make the noodles:
In a large saute pan, warm 1 tablespoon coconut oil and 2 tablespoons olive oil.
Cook the noodles until soft, 3-4 minutes, stirring often to prevent sticking but being careful not to break the noodles apart.