Butternut Squash, peas and Fresh Basil Pesto Linguine

Midweek pasta seems to be increasingly clamoured for and one that takes no time to put together with some extra vegetables and fresh herbs this was created as part of my week of recipes for Lidl in under £40.

I keep making it.

• 1 butternut squash, peeled and cut into 2 inch cubes

• X1 pack Linguine

• 200g frozen peas

  Garden Pesto:

• 31g basil

• 40g pine nuts

• 1 garlic clove

• 40g parmesan

• 1 tbsp lemon juice

• 60 ml olive oil

• All blitzed to a thick paste in a processor.

Preheat Oven to 190.

Place squash in lined roasting dish with salt and roast for 40 mins or until crisping at the edges, checking and turning twice.

Cook pasta as per instructions, adding the frozen peas 3 minutes before the end.

Drain, making sure to leave some moisture clinging to the pasta.

Turn the pesto through the pasta and add the squash, serve with a dusting of parmesan.