PAPPARDELLE WITH BUTTERNUT, PISTACHIO NUTS, FRESH CHILLI AND MINT
1 small, peeled butternut olive oil juice of 1 orange salt and milled black pepper juice of ½ a lemon ½ fresh red chilli, finely
chopped and seeds removed 40g salted pistachio nuts 3 sprigs of mint leaves 300g pappardelle pasta 50g Parmesan cheese, grated
Dice the butternut into 1×1cm cubes – you will need two large handfuls. Place the remaining butternut in a pot with a little water, olive oil and the orange juice. Steam until tender, then purée in a food processor. Add salt, pepper and lemon juice to taste.
Lightly fry the butternut squares in olive oil. Add the chilli, pistachio nuts, chopped mint and the butternut purée.
Boil the pappardelle in salted water, drain and add the pasta to the butternut mixture. Sprinkle the Parmesan on top and mix well.