Prep: 45 Min
Serves 4 :
For the pesto:
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.
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.