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Pasta with Kale and Beet Greens Pesto, Summer Squash, Sausage & Swiss Chard
NOT EATING OUT IN NEW YORK13Ingredients
40Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1/2 bunch kale (tough stalks stripped by pulling from the base of the stem, yielding about 1 cup packed)
- 1 bunch beets (about 1 cup packed)
- 1 clove garlic
- 4 Tbsp. extra-virgin olive oil
- cheese (grated parmiggiano-reggiano, to taste)
- salt
- pepper
- 1/2 lb. pasta (any shape)
- 2 Tbsp. extra-virgin olive oil
- 1 italian sausage (link sweet or spicy, cut to 1/4-1/2″ slices)
- 1 summer squash (medium-sized, such as zucchini or yellow squash, dowel-cut to irregular 1/2-1″ chunks, see photos)
- 3 cloves garlic (minced)
- 1 bunch Swiss chard (both stems and leaves cut to about 1/4″ slivers)
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