Roasted squash and California walnut pasta
Ingredients
- 150 grams California walnuts
- 360 grams Dried spaghetti
- 1 Butternut squash chopped into small cubes
- 1 Red onion finely chopped
- 2 tbsp Olive oil
- 25 grams Butter
- 1 tbsp Fresh Rosemary
- 1 Garlic clove chopped
- 40 grams Parmesan cheese freshly grated
- Salt and pepper
Instructions
- Cook the pasta in a large pan of salted boiling water for 9 minutes.
- Meanwhile, place the squash and red onion into a shallow frying pan with the olive oil and butter.
- Add the garlic and rosemary as well as the California walnuts.
- Finally add the flour and California walnuts and fold together.
- Season with a little salt and cook for 5 minutes.
- Add a little of the pasta cooking water to the pan to create an emulsion sauce.
- When the pasta is al dente, use a pair of tongs to lift out the pasta and place in the pan with the squash and walnuts.
- Stir together and finish with the grated parmesan cheese.
- Taste and season with salt and pepper if needed.