It would have been easy to miss Melissa Clark's column in last week's New York Times, with all the focus on Thanksgiving and post-Turkey Day leftovers. However, it caught my eye with the title 'Feeding a Runner With Miles to Burn.' The Pasta With Kale Pesto and Roasted Butternut Squash was the writer's husband's pre-New York City marathon meal earlier this fall. (Mine was a decidedly less virtuous meal out at Al Di La with my father, sister and boyfriend--I had a farro salad, ravioli with a sage butter sauce and a glass of red wine.)
While a pre-race meal may sound unexciting to most, I was intrigued: Pesto made with kale? I made a mental note to try it out. Last weekend at the farmer's market, I saw both kale and butternut squash, recalled the recipe and decided to give it a whirl. Boy, am I glad I did! I made this for a friend who came over last night and it was great. I upped the garlic to three cloves, but otherwise followed this recipe to the letter--you should too, it's delicious! The recipe is right here.
I am also curious to try Mark Bittman's risotto-style pasta.
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