Seasonal and scrumptious this pasta dish combines English summer classics with fresh herbs for a subtle yet pleasing garden flavour. Added to that, the leeks melt in the mouth in the fresh tomatoes, while the syrup over the roasted squash and hazelnuts set off the whole dish.
Prep time: 45minutes
Serves 4
500g squash
80g hazelnuts
drizzle of syrup
fenugreek, S & P
2 large leeks
135g cherry tomatoes
can of black beans
260g spinach
for the salsa verde:
15g fresh herbs (you choose from, parsley, oregano, thyme, etc)
enough oil to cover the herbs, roughly 50ml
This one takes a little preparation as I make the salsa the night before and leave in the fridge to marinade. Start by finely choping the herbs removing any sticks or stalks. Place in a ramikin and cover with a cold pressed oil. Cover and leave in the fridge overnight.
The next day: Pre heat the oven to 200 degrees fan assisted (gas mark 6). Slice the squash and place in a roasting dish. Sprinkle the hazlenuts in to the roasting dish. Drizzle syrup over the nuts and squash. Then drizzle oil over the nuts and squash, adding a sprinkling of fenugreek, salt and pepper. Place at the top of the oven for 45minutes, checking it isn’t sticking half way through.
Chop the leeks and fry in oil in a large frying pan. If it is sticking, add a little more oil. Add the cherry tomatoes whole. Drain and add the can of black beans. Put the lid on and allow to simmer for 25minutes. The juice of the tomatoes should stop the leeks from sticking creating a tasy sauce.
Put the pasta on to boil as per instructions.
In a separate pan steam boil the spinach for a few minutes until wilted.
Once cooked, drain and mix the pasta and spinach into the leeks. Drizzle the salsa verde over the vegetables and mix thoroughly. Take off the heat and put a lid on until the squash is roasted.
When the sqauash is out of the oven, put the pasta mix back on the hob and reheat on a high heat for a few minutes. Serve pasta with a wedge of squash and hazelnuts on top.
Sarasvati Flow 