Ready in 30 minutes, this tasty tagliatelle is a great midweek meal option. Tender roasted butternut squash, salty olives and sweet, toasted pine nuts – buon appetito!

Serves 2

50g Pinoli pine nuts, toasted
½ butternut squash, peeled and cut into small chunks
Extra virgin olive oil (EVO)
Salt and freshly ground black pepper
Pons smoked paprika flakes
2-4 nests Girolomoni grano duro tagliatelle
50g Salvagno pitted olives in oil
2 Tbsp Sabato smoky Spanish dressing
Fresh thyme leaves
Parmigiano-Reggiano, grated

Preheat oven to 190°C.

In a bowl, toss butternut squash chunks with EVO, salt, pepper and paprika flakes. Place onto a baking tray lined with baking paper and roast until butternut is tender (approx 20 minutes).

Add pasta nests to a pot of boiling salted water. Cook pasta for 4 minutes, drain and toss with olives, roasted butternut and toasted pine nuts. Dress with EVO, Spanish dressing and thyme leaves. Serve with grated Parmigiano Reggiano.



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