Rainbow Pesto Pasta (V)
with roasted tomato, squash and walnut pesto
Packed with fresh and vibrant vegetables combined with a walnut pesto this dish is a veggie winner. Pesto originates from the city of Genoa and this Italian inspiration is the flavour that underpins this tasty treasure. Make sure you finish it with a sprinkling of hard Italian cheese this will compliment the nutty pesto and top off a great tasting dish.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Diced Butternut Squash
160
Fusilli
(Contains Cereals containing gluten)
6
Red Wine Vinegar
(Contains Sulphites)
200
Cherry Plum Tomatoes
1
Chives
1
Onion
1
Garlic Clove
½
Lemon
20
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
20
Wild Rocket
12
Basil
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
2
Olive Oil
¼
Sugar
1
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 180°C. Pop the butternut squash on a baking tray and over a little oil. Season with, salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until so and golden, 30-35 mins. Meanwhile, cut the tomatoes in half and pop in a large bowl. Peel and grate the garlic (or use a garlic press). Add to the tomatoes along with the red wine vinegar, sugar (if using), a pinch of salt and pepper and a drizzle of oil. Set aside.
When the butternut squash has been in the oven for 15 mins, remove the tray and give the squash a good toss. Push the squash to one side of the tray and pop the tomatoes on the other side. Return to the oven to cook for the remaining 15-20 mins, until the squash is golden and the tomatoes are beginning to colour and burst.
In the meantime, heat a splash of oil in a small frying pan over medium-low heat. Halve, peel and thinly slice the onion and add to the pan with a pinch of salt. Slowly cook the onion, stirring occasionally, until so and beginning to colour, 8-10 mins. Meanwhile, pop your kettle on to boil.
Pick the basil leaves from their stalks and finely chop (discard the stalks). Finely chop the chives and the walnuts. Zest the lemon then cut in half. In a small bowl, mix together the basil, chives, walnuts, three-quarters of the cheese, the lemon zest, the olive oil and water (see ingredients for amount). Season to taste with lemon juice, salt and pepper. Pesto made!
Pour the water from the kettle into a large saucepan. Bring back to the boil on high heat and add a pinch of salt. Stir in the pasta and cook until al dente, around 9 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness le in the middle. Once cooked, drain in a colander. Return to the pan (off the heat) and drizzle with a little oil to stop it sticking together.
Once everything is cooked, stir the pesto and onion into the pasta. Gently mix in the roasted tomatoes, butternut squash and any roasting juices from the tray. Season to taste with more lemon juice, salt and pepper if needed. Finally, stir in the rocket leaves and allow to wilt. Divide between your plates and sprinkle over the remaining cheese. Enjoy!
Look at that! It’s said we eat with our eyes first. But whether your dish looks picture perfect or not, celebrate your successes and enjoy the moment. Now tuck in!
