Conighlie with Pumpkin Seed Pesto, Green Beans and Roast Squash
Serves: 4
This recipe by Thomasina Miers has been created as part of Sainsbury’s Little Twists campaign, which is all about making mid-week meals more exciting using simple ingredients. This pesto dish is both indulgent and healthy all at the same time. Bliss!
Ingredients:
For the squash600g butternut acorn squash, peeled, deseeded and cut into 2cm cubes
200g cherry tomatoes, halved
2 garlic cloves, smashed and peeled
3 tbsp olive oil
For the pumpkin seed pesto
75g pumpkin seeds
1 garlic clove, smashed once with a rolling pin
1 bunch basil, leaves picked
½ bunch parsley, leaves picked
½ tsp sea salt
100ml olive oil
100g vegetarian ricotta
Zest and juice of ½ lemon
75g grated vegetarian-style Parmesan, plus extra, to serve
400g conighlie or other shaped pasta
150g green beans, topped and tailed and cut in half
method:
- Preheat the oven to 220C/425F/Gas 7.
- Put the squash, tomatoes, garlic and oil in a large baking tray, season generously, toss well and add a splash of water. Roast for about 30 minutes, shaking the tray occasionally, until the squash is tender and turning golden.
- Meanwhile, toast the pumpkin seeds in a dry frying pan until they start turning golden and begin to pop. Remove the skin from the garlic and blitz in a food processor with the pumpkin seeds, herbs and a half a teaspoon of sea salt. With the motor running, add the oil in a slow steady stream. Add the ricotta, lemon zest and juice and vegetarian-style Parmesan and blitz lightly again. Put to one side for a moment.
- Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, adding the beans for the last 5 minutes. Drain, reserving a cup of the cooking water. Return the pasta and beans to the cooking pan along with the squash. Stir in the pesto and enough cooking liquid to create a wet sauce, stirring until the pasta is nicely covered in sauce (the pasta keeps absorbing liquid for a few minutes so add a splash more if it looks dry). Check the seasoning and serve with a little extra vegetarian-style Parmesan grated on top, and if you like, an extra sprinkling of herbs.
