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Linguine with Roast Butternut, Peas and Hazelnuts

Linguine with Roast Butternut, Peas and Hazelnuts

Serves 4

 

½ butternut squash, cubed (skin on)
Extra virgin olive oil  (EVO)
Sea salt and freshly ground black pepper
Small pinch of Spice Trader chilli flakes  (optional)
250g Rustichella linguine
1 cup frozen baby peas
1 Tbsp butter
8 fresh sage leaves
50g Hazelz roast hazelnuts , coarsely chopped
Pecorino Romano  , or Parmigiano Reggiano  grated (to taste)

 

Preheat oven to 190°C. Toss cubed butternut with a little EVO, salt, pepper and the chilli flakes. Roast for 15-20 minutes or until tender.

Meanwhile, bring a large saucepan of water to the boil. Add 1 Tbsp of salt and the pasta to the boiling water and stir. Cook for 10 minutes or until al dente, adding the peas in final minute of cooking time. Once cooked, drain and set aside with lid on pot.

While the pasta is cooking, melt butter and a little EVO in a small fry pan and sauté the sage leaves until crisp. Drain on paper towels. Add hazelnuts, to the hot pan and sauté for 2 minutes.

Toss the drained pasta and peas with the roasted butternut and hazelnut butter mixture. Adjust seasoning and serve topped with the fried sage leaves and grated Pecorino Romano.

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