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October 1st, 2012 | By Alicia Silverstone

By Haller

I found this on the Martha Stewart website and tweaked it slightly!

Prep Time: 20 minutes | Cook Time: 30 minutes | Yields: 8 servings


1 tbsp olive oil

kale coarsely chopped 8 ounce

15 ounce pumpkin puree

14.5 ounce reduced-sodium vegetable broth

2 tbsp sun-dried tomato pesto

.5 cup almond slices

12 ounce whole-wheat pasta


Cook pasta and drain.

Preheat oven to 400 degrees.

Heat oil in large saucepan over medium heat. Add kale. Cook until it wilts, about 3 to 5 minutes.

Add pumpkin, broth, and pesto to kale; stir to combine. Bring to a simmer. Season with 2 teaspoons salt and 1/2 teaspoon pepper.

Toss pasta with pumpkin-kale mixture.

Transfer to a 9-by-13-inch baking dish or eight individual dishes. Top with almonds.

Bake until top is golden, about 30 minutes.

NOTE: You can add spinach instead of kale. Or add spinach to the kale. You can make your own pesto, or add actual basil and sun-dried tomatos. The original recipe called for a 29 oz can of pumpkin but that was overkill.

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