Pasta with Squash, Pine Nuts and Sage
Pasta with squash pine nuts and sage.
- 1 squash such as turks turban or butternut
- 1 red onion, peeled and finely chopped
- 3 cloves of garlic, finely chopped
- 2 tablespoon fresh sage leaves
- 100g pine nuts, toasted
- 125g parmesan cheese, grated
- 450g farfalle pasta
- 4 tablespoon olive oil
Deseed, peel and dice the squash. Toss with the onion, garlic, half the sage, chopped and 2 table spoons of olive oil. Spread out on a baking tray and roast at oven telp 180c for 40 mins till soft. Cook the pasta al dente, drain and set aside. Heat the rest of the oil in a large frying pan. Fry the rest of the leaves till crispy, remove with a slotted spoon and set aside. Add pasta and squash to the pan, stir and fry on a medium heat till heated through and the pasta starts to crisp at the edges. Add the pine nuts and crumble in the sage, stir and cook for another minute. Stir in the cheese and serve.