Squash pesto pasta
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
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