Penne with squash & watercress pesto
8
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This makes a great filling dinner with a delicious fresh pesto stirred through
Ingredients
Vegetarian parmesan style hard cheese
1 tablespoon(s), grated
Butternut Squash
1 whole, medium, peeled, deseeded and cut into small cubes
Garlic
4 clove(s), crushed
Olive Oil
2 teaspoon(s)
Wholewheat Pasta, dry
240 g
Vegetarian parmesan style hard cheese
20 g, grated
Watercress
50 g
Peas, fresh or frozen
100 g, defrosted
Garlic
1 clove(s)
Olive Oil
½ tablespoon(s)
Lemon Juice, Fresh
10 ml
Instructions
1
Place the butternut squash in a microwave dish, add 1 tbsp water, cover loosely and microwave on high for 5 minutes until almost tender. Alternatively, place in a steamer over a pan of boiling water on the hob and cook for 7–8 minutes until tender. Heat 2 tsp oil in a large frying pan, add the cooked squash and fry for 2–3 minutes to brown. Carefully, so as not to break up the squash too much, stir in 4 crushed garlic cloves and cook for another minute.
2
Meanwhile, make the pesto. Put the watercress, frozen peas, remaining garlic, 1 tbsp cheese, remaining olive oil and lemon juice into a food processor and blitz until you get a chunky paste. Season to taste and set aside.
3
Bring a large pan of water to the boil, add the penne and cook according to pack instructions. Drain and return to the pan. Toss with the watercress pesto to coat, then stir through the squash.
4
Serve with the remaining grated cheese sprinkled over.
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