Rainbow Pesto Pasta (V)

When the butternut squash has been in the oven for 15 mins, remove the tray and give the squash a good toss. Push the squash to one side of the tray and pop the tomatoes on the other side. Return to the oven to cook for the remaining 15-20 mins, until the squash is golden and the tomatoes are beginning to colour and burst.

In the meantime, heat a splash of oil in a small frying pan over medium-low heat. Halve, peel and thinly slice the onion and add to the pan with a pinch of salt. Slowly cook the onion, stirring occasionally, until so and beginning to colour, 8-10 mins. Meanwhile, pop your kettle on to boil.

Pick the basil leaves from their stalks and finely chop (discard the stalks). Finely chop the chives and the walnuts. Zest the lemon then cut in half. In a small bowl, mix together the basil, chives, walnuts, three-quarters of the cheese, the lemon zest, the olive oil and water (see ingredients for amount). Season to taste with lemon juice, salt and pepper. Pesto made!

Pour the water from the kettle into a large saucepan. Bring back to the boil on high heat and add a pinch of salt. Stir in the pasta and cook until al dente, around 9 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness le in the middle. Once cooked, drain in a colander. Return to the pan (off the heat) and drizzle with a little oil to stop it sticking together.

Once everything is cooked, stir the pesto and onion into the pasta. Gently mix in the roasted tomatoes, butternut squash and any roasting juices from the tray. Season to taste with more lemon juice, salt and pepper if needed. Finally, stir in the rocket leaves and allow to wilt. Divide between your plates and sprinkle over the remaining cheese. Enjoy!