Parsnip and Mixed Veggie Pasta - Fresh Fork Market

Ingredients

• Pasta-- fresh or dried (servings for 4)
• 3 Parsnips, scrubbed
• 4-6 cups torn kale leaves-- stripped from center rib, washed and torn into bite sized pieces
• 1/4-1/3 cup golden raisins
• 1/2-1 cup cooked butternut squash or sweet potato 1/2" cubes (roasted at 375 for 45 minutes, toss occasionally)
• 1/4-1/3 cup pesto
• Cheese for grating (optional)-- parmesan, Flat Rock, Asiago, etc.