What can be better
than a little mid-week pasta! I really enjoy one or two pasta dishes
every week, as it's so easy, yet so good. So here's another pasta
dish of mine that I cooked yesterday. Many of these items were in my
last shopping bag and now they are here on the plate. I was
quite keen to use the chunky Paccheri Rigati pasta I got. The
different pasta type added something new to a fairly basic pesto and
vegetable combination. I also roasted gem squash rings to add to the
dish and they made a nice impact indeed.
Here
is my easy recipe for Pasta with spinach pesto and roasted
gem squashes
Pesto ingredients
1 cup baby spinach
Handful of basil
leaves
4 tbsp pine nuts
1 garlic clove
4 tbsp olive oil
Other ingredients
2 gem squashes
Olive oil for
brushing the squashes
Paccheri Rigati
pasta or pasta of your choice
Vegetarian pasta
cheese
Method
Make the pesto by
puréeing the pesto ingredients into an even paste.
Cut rings from the
gem squashes. I removed the centre with a small cookie cutter. Brush
the rings with olive oil and roast in the oven until nicely roasted.
Cook the pasta,
combine it with the pesto and serve with the squash rings. Enjoy!
I want to share
this dish with Chris from Thinly Spread and Pasta Please!
cooking challenge, which is co-hosted by Jacqueline from Tinned Tomatoes.
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.