But­ter­nut Squash Noo­dles with Fresh Pesto

The People's Friend Special - - COOKERY -

Fact FILe

In­gre­di­ents

easy

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

Method

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.

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