WHAT TO EAT AT CHRISTMAS

Pumpkin, Brussels sprouts and blue cheese pappardelle

Still got sprouts hanging around? Add them to a pasta pesto – they work deliciously with rich creamy blue cheese

Posted

Brought to you in partnership with

Added on

Still got sprouts hanging around? Add them to a pasta pesto – they work deliciously with rich creamy blue cheese

Posted

Brought to you in partnership with

  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 20 minutes
  • 400g butternut squash, peeled and cut into 1.5 cm pieces
  • 2 handfuls Brussels sprouts, halved
  • 2 tbsp olive oil
  • 250g dried pappardelle (or fettuccine)
  • 1 handful flat-leaf parsley, leaves picked
  • 75g blue cheese, crumbled
  • For the pesto:
  • 2 handfuls flat-leaf parsley
  • 40g walnuts
  • 1 small garlic clove
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  1. Preheat the oven to 210ºC/fan 200ºC/gas mark 7.
  2. Toss the pumpkin and Brussels sprouts in the olive oil and season with a pinch of salt. Place on a baking tray and roast for 20 to 25 minutes until the vegetables are golden brown and tender. Add the walnuts (for the pesto) to the tray for the final five minutes, to toast.
  3. To make the pesto, combine the parsley, toasted walnuts, garlic, lemon zest and juice in a small food processor and blitz to combine. Stir through extra olive oil.
  4. Cook the pappardelle according to the packet directions until al dente. Drain and stir through the parsley/walnut pesto. Divide among four bowls, top with the roasted pumpkin and Brussels sprouts, crumble over the blue cheese, sprinkle over the parsley leaves and serve.

Recipe extracted from Quick. Easy. Healthy: Good Food Every Day

Recipe extracted from Quick. Easy. Healthy: Good Food Every Day

Quick. Easy. Healthy: Good Food Every Day by Callum Hann and Themis Chrysidis

Published by Murdoch Books, photography by Alan Benson

£ 15.99

BUY
Tagged in:
Vegetarian
Comfort food
Pasta
Christmas
Christmas Food

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox