Serves 4 pax
500 g tagliatelle (or any other pasta of your choice)
½ - 1 butternut squash (depending on size)
Vegetable/chicken stock (for 1 L of water)
1 L of water
5 tbsp extra virgin olive oil
50 g butter
1 organic lemon
1 tsp chili flakes
Rosemary
Salt
Black pepper
Pine nuts (for topping)
Parmesan (for topping)
How to
Peel the butternut squash and remove seeds and core. Cut it into cubes of 2x2cm thickness.
Heat 3 tablespoons of oil in a pan and sauté the butternut squash together with the rosemary for about 3 minutes.
Pour water and broth/bouillon and cook until the butternut squash is completely tender.
Strain the butternut squash from the broth. It is important to reserve the broth, as some of it will be used later.
Blend the butternut squash, 2 dl broth, 1 tablespoon oil, 25g butter, salt, pepper, chili flakes, lemon zest, and juice in a blender or food processor at high speed. When the mixture is creamy and homogeneous, add another 25g of butter and 1 tablespoon of oil.
Season with salt, pepper, and chili as needed.
Bring salted water to a boil and cook the pasta al dente.
Toast the pine nuts on low heat in a dry pan until golden.
Pour the sauce into a deep pan and place it on the stove. Turn on the heat a couple of minutes before the pasta is done.'
Add the pasta to the sauce and toss on medium-high heat. Add a little pasta water so the pasta and sauce can bind better together.
Plate the pasta with the toasted pine nuts, grated parmesan, and a drizzle of olive oil.
