Kale Pesto Recipe - Vegetable Pasta Recipe | Ronzoni® Pasta

Ingredients

• 12 oz Ronzoni® Creste di Gallo
• 4 cups butternut squash, cut into ½-inch cubes
• ½ cup olive oil, divided
• ¾ tsp salt, divided
• ¾ tsp pepper, divided
• 1 cup packed baby kale, thinly sliced
• ½ packed basil leaves, chopped
• ¼ cup blanched almonds
• ¼ cup Parmesan cheese, grated
• 2 cloves garlic
• ⅓ cup Parmesan cheese, shaved