Pipe Rigate with roasted butternut and green pesto

Prep: 45 Min

Serves 4 :

  • 800g butternut squash
  • 500g Le Moulin Pipe Rigate

For the pesto:

  • 80g pine nuts
  • 40g rocket
  • 40g basil
  • 60g parmesan, grated
  • 2 small garlic cloves, peeled + crushed
  • 180ml olive oil
  • salt and pepper

To serve:

  • Extra pine nuts, toasted
  • Parmesan shavings

Preheat the oven to 200C fan.

Peel the butternut squash and cut into 1cm cubes. Distribute the butternut in a baking tray, drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until the butternut squash is soft.

Meanwhile, prepare the pesto: Put all the pesto ingredients in a small blender and whizz. Adjust the seasoning with salt and pepper.

Cook the pipe rigate for 8 minutes in boiling salted water.

Drain and toss the pasta with the pesto and roasted butternut. Distribute between 4 plates, sprinkle with the toasted pine nuts and parmesan shavings and serve.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.