Pasta with pesto and Roasted Butternut Squash

Vegetarian meal!!!

Lets start with roasted butternut squash – I first tried this at my brothers and really enjoyed it. We had it with pasta which really inspired me for this dish. Pesto – I have had many, many failed attempts at Pesto. This time the recipe was different from previous attempts and it was success! It tasted like pesto! I was so happy! Now the only two things (there’s probably lots more) I need to master is curry and lemon tart. Both have had numerous failed attempts but both have not put me off trying again and cooking. I tried to make a curry recently. It had 2 bulbs of garlic in, 3 onions, lots of spice, tomatoes, coriander, lamb and the end result… BLAND! If anyone can knows a recipe of a curry which is fool proof (Preferable with lamb and tomatoes), please, please share and I will make it and report the results!

I am a meat lover and consider most vegetarian dishes a side dish which goes with meat. However, I didn’t miss meat with this meal!!!

IMG_1299

Serves: 2
Prep Time : 15 minutes
Cooking Time: 25 minutes

Ingredients:
Butternut squash, peeled, seeds removed and diced
Olive oil
Sea salt
25g Walnuts, lightly toasted
25g Parmesan, or other hard cheese
1 garlic clove, crushed.
Handful of basil
Handful of flat leaf parsley
Olive oil
Salt and black pepper
Pasta

Method:
Preheat oven to 200 deg C.
Place butternut squash on a roasting tray
Drizzle over olive oil
Sprinkle over sea salt
Roast for 20 – 25 minutes
Blitz the walnuts , parmesan, basil, garlic and parsley in a blender.
Slowly pour and mix in olive oil until formed into a puree.
Season.
Boil the kettle.
Add pasta to a pot
Pour the boiling water over the pasta.
Add some salt to the water
Cook the pasta, until al dente
Drain the pasta.
Mix through the pesto.

Serve!
Eat!
Enjoy!

@FADHopper

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