- 1 small butternut squash (750g), peeled, deseeded and cut into 2cm cubes
- 3 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- large bunch of parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- large bunch of basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 20g cashew nuts, toasted and chopped
- 1 garlic clove, crushed
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tsp chilli flakes (optional)
- 350g pasta (casarecce or fusilli work well)
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 30g parmesan or vegetarian alternative, shaved
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
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.