Linguine with Roast Squash, Manchego and Walnuts
Serves: 4
Jose Pizarro has teamed up with Sainsbury’s to create this delicious linguine with roast squash, manchego and walnuts recipe, which is perfect for feeding the troops after a long day
Ingredients:
1 small queen squash or other squash, peeled, deseeded and cut into small chunks 2 tbsp olive oil 1 red chilli, sliced thin few sprigs fresh oregano, leaves stripped 100g walnut halves, roughly chopped 400g linguine extra virgin olive oil to drizzle 75g vegetarian Manchego 75g bag baby leaf watercress, remove tough stemsmethod:
- Heat the oven to 200C/400F/Gas Mark 6, toss the squash with the olive oil, chilli and oregano into a roasting dish. Season well and roast for 30-40 minutes until really tender and caramelised, tossing every so often.
- Meanwhile, toast the walnuts in a pan until lightly golden and set aside. Cook the pasta in boiling salted water for 10-12 minutes until just cooked then drain and tip into a serving bowl and drizzle with extra virgin olive oil.
- Add the squash to the pasta and toss together. Use a potato peeler to shave the Manchego into fine slices and toss through the pasta with the watercress. Check the seasoning and serve immediately with walnuts sprinkled on top.
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