Squash & pesto pasta

butternut squash calcium family family friendly fire folate healthy iron pasta pesto vitamin c

N/A

Source

Ingredients

1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes

3 tbsp rapeseed oil

large bunch of parsley

large bunch of basil

20g cashew nuts , toasted and chopped

1 garlic clove , crushed

1 lemon , zested and juiced

1 tsp chilli flakes (optional)

350g pasta (casarecce or fusilli work well)

30g parmesan or vegetarian alternative, shaved

Method

Heat the oven to 200C/180C fan/gas 6. Toss the butternut cubes on a baking tray with ½ tbsp of the oil and some seasoning. Roast for 20-25 mins or until tender.

Put the parsley, basil, cashew nuts, garlic, lemon zest and juice and chilli (if using) in a food processor, along with the remaining oil and a splash of water, then whizz until very smooth. Season to taste.

Meanwhile, cook the pasta following pack instructions. Drain, reserving a little of the cooking water, then toss with the pesto and butternut squash and enough water to loosen the sauce. Finish with a little shaved parmesan, if you like.