SQUASH & PESTO PASTA

Squash & pesto pasta image

Make a homemade pesto with parsley, basil and cashew nuts to stir through this comforting pasta. It makes for an easy, healthy family meal

Provided by Esther Clark

Categories Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 540 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium