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.
