Green Pea Fusilli, Raw Tomato and Basil Sauce with Roasted Herb Butternut Squash.


Serves 4


500g Green Pea Fusilli (Castagno Bio)

Pinch of sea salt

1 Liter Water

Tomato Sauce

200g Baby plum tomatos

1 Teaspoon chopped red onion

50g Red sweet pepper

1g Sun dried tomato (soaked and chopped)

1 Tablespoon fresh basil leaves (dried basil optional)

Pinch of seal salt

1 Tablespoon agave syrup

Butternut Squash

1 Large Butternut Squash

1/2 Teaspoon dried basil

Pinch of sea salt

1 Tablespoon sesame seed oil


Preheat over at 200 C/Gas Mark 6.

Chop butternut squash into chunky cubes, then lightly oil and season with a pinch of salt and basil, coating it with these ingredients in a bowl before transferring to roasting pan and cook for 25 minutes.

Adding a pinch of salt boil 1 litre of water and add fusilli, lower heat and simmer for 8 minutes until cooked, leave to drain in a colander.

Add to a blender; onion, basil, agave syrup, tomatoes, salt, sweet pepper and sun dried tomato. Blend all ingredients together.

Add tomato sauce over the fusilli or mix together preferred and serve butternut

squash. (Fresh basil leaves to garnish optional).

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