Italian Flag Pesto with Oyster Mushrooms and Pasta

Ingredients:

• 1 lbs pasta (choose somthing crinkled to catch all the little bits)

• 1 lbs oyster mushrooms

• 1 small winter squash - peeled & diced

• Pecorino Romano

• Grated Parmigiano Reggiano

• [optional] 8 oz diced salami

Pesto

• 8 oz arugula

• 4 oz bundle kale - stems removed

• 4 cloves garlic

• 8 sun-dried tomatoes (I use oil soaked from local pickle vendors)

• 1/4 cup crushed walnuts

• 2 Tbsp olive oil

• salt

Directions:

1. Preheat oven to 400F. Toss the squash with olive oil and salt in a bowl then lay them out on a baking sheet. Roast them in the oven for about 25-35 minutes.

2. Meanwhile, fill a food processor with the Pesto ingredients. I put the leafy greens in first so the heavier ingredients can weigh them down and encourage mixing. Mix on high and stop periodically, using a spatula to push the pesto off the sides.

3. Heat large pot with salted water. Meanwhile dice salami and sauté on med-low until browned in a large pan. Remove from heat and put in a separate bowl.

4. Add the mushrooms to the same pan and turn the heat up to med-high. Sauté until the lose their liquid, then salt and popper and continue cooking. We are looking for a nice browning. Add to bowl with the salami

5. Add the pasta to the boiling water and cook as directed. When straining reserve about 1 cup of pasta water. Use this water to loosen the pesto when you mix-in with the pasta. Once fully mixed add the squash, mushrooms and [optional] salami. Top with a 50/50 mix of Pecorino Romano and Parmigiano Reggiano.