Ingredients Jump to Instructions ↓

  1. 10 oz of whole wheat pasta

  2. 1/2 of a butternut squash, sliced

  3. 1/4 cup of chopped hazelnuts

  4. 1/4 cup of largely chopped onions

  5. 1/2 teaspoon of crushed coriander seeds

  6. 2 cups of arugula

  7. 1 cup of basil

  8. 3 tablespoons of pine nuts

  9. 1/4 cup of parmesan cheese

  10. 2 cloves of garlic

  11. 3 tablespoons of lemon juice

  12. 4 tablespoons of olive oil

  13. 10 turns of fresh black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees, take long strips of chopped butternut squash and put in a pyrex dish, along with the onions and chopped hazelnuts. Crush the coriander seeds with a mortar and pestle, and pour onto the squash with one tbsp of olive oil and the black pepper and put into the oven.

  2. While the squash is cooking, put a large stockpot of water on the stove to boil the pasta. And then use a food processor to blitz the arugula, basil, pine nuts, garlic, lemon juice, parmesan and the rest of the olive oil into a thick pesto paste. When the pasta is done cooking, drain the pasta, put the pasta back in the stock pot and add the pesto.

  3. After 30 minutes or so the squash should be cooked, and you can add it to the top of the pasta with the hazelnuts and onions.

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