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Linguine with Roast Butternut, Peas and Hazelnuts

Linguine with Roast Butternut, Peas and Hazelnuts

Linguine with Roast Butternut, Peas & Hazelnuts

Serves 4 

½ butternut squash, cubed 
Extra virgin olive oil  (EVO)
Sea salt and freshly ground black pepper
Small pinch of Spice Trader chilli flakes  
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 the 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 or Parmigiano.

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  • Hazelnuts (Roasted)

    Hazelz Roasted Hazelnuts

    These premium New Zealand grown hazelnuts have been cracked as whole nuts then lightly roasted to bring out the full texture and flavour of the nut.

    Try adding them to baking, making decadent chocolate hazelnut truffles, sprinkling them over salads for added texture or simply eat as a healthy snack.

    Dairy and gluten-free. Suitable for vegetarians and vegans.

    Also available in a 200g bag.

    Learn More
    102 -

  • Maldon Sea Salt

    Maldon Sea Salt

    Pure flaky crystals with a delicate, clean salt flavour from Essex, England. Loved by chefs around the world.

    Learn More
    102 -

  • Pecorino Romano

    Pecorino Romano

    A raw, semi-hard Italian cheese made from whole sheep's milk. It is characterised by a sharp aroma and has a rich, intense flavour - saltier than the Pecorino di Sardegna and sharper than Parmigiano Reggiano . Aged for at least 8 months, Pecorino Romano has a flaky, granular texture perfect for cooking. Comes into its own as a staple ingredient in carbonara alongside Rustichella spaghetti  and Pancetta Stagionata .

    Milk: Sheep, unpasteurised

    A whole wheel weighs approximately 6kg.

    Please note: Pricing is per kg but can be cut to size.
    Please enter weight required in kilograms i.e. enter 200g as 0.2. Note the minimum weight per piece is 100g.
    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our  terms and conditions for chilled freight when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

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  • Pons Arbequina Extra Virgin Olive Oil

    Pons Arbequina Extra Virgin Olive Oil

    From Catalonia, Spain, an extra virgin olive oil pressed from the pick of the Arbequina olive crop. It has hints of buttered sweetcorn, and the fruity aroma of apples and bananas. Recommended for salads, fish and as a cooking oil.

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  • Rustichella Linguine Pasta

    Rustichella Linguine

    Flat spaghetti! Try these long thin ribbons of pasta with sundried tomatoes in fine slivers, chopped feta and fresh herbs moistened with the oil from the tomatoes.

    Rustichella linguine has a cooking time of 10 minutes and has a high yield of 10-12 serves per kg.

    Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.

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