Butternut Squash Noodles with Fresh Pesto
15 mins 1 medium butternut squash 1 tbs olive oil For the Pesto: 60 g (2¼ oz) pine nuts 80 g (3 oz) fresh basil, plus extra to garnish 50 g (1¾ oz) Parmesan (or vegetarian alternative), cut into small cubes 2 cloves garlic, chopped finely Juice of 1 lemon 150 ml (¼ pt) olive oil Salt and freshly ground black pepper, to taste
4 10 mins
Slice off the bulbous part off the squash and keep for another recipe, e.g. soup, risotto or to roast. Peel the remaining squash and cut into 2-3 rounds, about 7 cm (2¾ in) long.
Insert the spiralizer blade with the largest triangles and spiralize the squash. Separate the strands and trim to the desired length with scissors.
Heat a frying-pan on high and add the pine nuts to the hot pan. Reduce the heat to medium, then toss the pine nuts for 2 to 3 minutes until golden. Set aside to cool and reserve 1 tablespoon for garnish.
Whizz three quarters of the pine nuts with the remaining pesto ingredients in a food processor for a few seconds, retaining some texture. Stir through the remaining pine nuts and season to taste.
Heat 1 tablespoon of olive oil in a large non-stick wok and stir-fry the noodles over a moderate heat for 2 minutes. Carefully move the noodles around the wok with tongs to prevent them from breaking – they should be cooked but still firm. Add the pesto and cook for another minute until warmed through.
Serve in warmed bowls topped with the reserved pine nuts and fresh basil leaves.