Creamy One Pot Butternut Squash Pasta with White Beans and Kale

Ingredients

• 1 1/2 cups loosely packed fresh basil leaves (about 1 ounce), divided
• 1 small lemon
• 1/2 cup roasted pumpkin seeds (salted or unsalted is fine)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon red pepper flakes
• 6 cloves garlic
• 1 (15-ounce) can cannellini beans
• 12 ounces dried linguine
• 1 cup canned butternut squash purée (can sub sweet potato or pumpkin purée)
• 2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper
• 4 1/2 cups water
• 1/2 to 1 cup full-fat plain Greek yogurt
• 3 cups loosely-packed baby kale (3 ounces, can sub baby spinach or a baby kale mix )
• 1 ounce Parmesan cheese, shaved with a Y-peeler (about 1/4 cup)

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