Linguine with chard and butternut squash by Tibits
- 1-2 lemons
- ¼ butternut squash
- 20g Swiss chard; milk and water
- 20ml double cream
- 30ml milk
- 10ml vegetable stock
- 1tsp chilli oil
- 1tbsp cornflour
- 1tbsp water
- 300g linguini (or another type of ribbon pasta)
- Freshly ground sea salt and white pepper
1. Wash the lemons, peel the zest and cut into very fine strips. Squeeze the lemons (you need 50ml of juice).
2. Peel the pumpkin and cut lengthwise into 3mm thin slices, then cut the slices into fine 10cm strips.
3. Wash the chard and cut the stem and leaves into fine strips. Put into a mixture of milk and water, until needed.
4. Bring the cream, milk, vegetable stock and chilli oil to the boil. Mix the cornflour with the cold water, add to the liquid and cook for about 1 minute, until it thickens.
5. Break the linguini in two and cook in plenty of saltwater until al dente. Drain well.
6. Put the drained pasta, pumpkin, drained chard and lemon zest into the sauce, mix well and bring to the boil again. Season with salt, pepper and lemon juice and serve immediately.
Tip: linguini (“little tongues”) are like flattened spaghetti. You can also use taglierini.
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