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!

Conighlie with Pumpkin Seed Pesto, Green Beans and Roast Squash Recipe: Veggie

Ingredients
Method

Ingredients:

For the squash

600g 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.

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