WINTER BUTTERNUT SPAGHETTI W/ AVOCADO AND ARUGULA

BY Ceres Organics

gluten-free   

Ready in 45 minutes | Serves 4-6


Ingredients

PASTA

1 small butternut or pumpkin, cubed

2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed (divided)

pinch of nutmeg

salt and pepper to taste

TO SERVE

1 box Organic Sorghum Spaghetti

1 medium shallot, finely diced

1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)

juice of 1 lemon

a few handfuls of arugula

AVOCADO PASTA SAUCE

1 avocado

1 cup packed parsley

2 cloves garlic

juice of one lime

½ cup water

½ cup Organic Olive Oil, Extra Virgin Cold-Pressed

½ cup Organic Pistachios (shelled)

Method

Preheat the oven to 200°C and line a baking tray with baking paper.

Spread your butternut out in a single layer over your baking tray. Drizzle with 1 tablespoon of olive oil, nutmeg, salt and pepper, and toss to coat. Roast until tender, around 20 minutes.

While the butternut is roasting, prep your pasta according to packaging directions and prepare the pesto. To make the pesto, pulse all pesto ingredients in a food processor or blender until smooth. When pasta is done, strain and drizzle over some olive oil to prevent your pasta from sticking.

In a sauté pan add the remaining tablespoon of olive oil to the stove over medium heat.

Add the shallots to the pan and cook, stirring often, until very soft, about 4 minutes. Add the chickpeas and season with salt and pepper. Sauté until warmed through. Squeeze over the lemon juice.

To serve add your avocado pesto to the pasta and mix thoroughly until well coated. Fold through the arugula. Divide pasta between your plates, adding the chickpea and butternut amongst your serves and top with optional extras like parmesan, or toasted seeds. Grab a fork and get twirling!