Last two months I have entered into a partnership with one of the event organizers in DXB., which delivers delicious meal boxes right to your door. They are huge in #Dubai and now they have also come to complete GCC.
There are a lot of delicious recipes to choose from, and I have tried a few of them myself, as I also receive their meal boxes from time to time. This pasta dish is with lemon and squash and then it is topped with basil and chopped walnuts. It’s a vegetarian pasta dish and it tastes super good! It is nicely creamy and fresh in taste because of the lemon. The chopped walnuts on top are super good and give a nice crispy element to the otherwise soft and creamy pasta dish.
Farfalle with Pears & Argula Salad
I try to make a little more vegetarian dishes at home. I can almost also sense that there are some of you who also really want more inspiration for vegetarian dishes. So you get it today!
This delicious vegetarian pasta dish is served with a small and very easy salad next to it. It is a pear-arugula salad that is simply flipped with a little balsamic vinegar and olive oil. The whole dish is easy to go to and can definitely be recommended!
Ingredients
The Pasta Dish
2 Butternut squash
2 lemons, organic
6 cloves garlic
½-1 cube vegetable broth starts with half a cube and season to taste
400 g spaghetti
200 ml boiling water from the pasta
200 g sour cream 38%
1 bunch basil, chopped
40 g walnuts, chopped
pecorino cheese can be replaced with parmesan or similar cheese
salt
pepper
Pear-arugula salad
100 g arugula
2 bulbs
25 ml balsamic vinegar
1-2 tablespoons olive oil
Prep:
The pasta dish
- Cut the squash into small cubes and grate the other on a coarse grater.
- Rinse the lemons thoroughly and grate the lemon peel with a fine grater.
- Squeeze or chop the garlic cloves.
- Put a large pot of salted water to a boil.
- Cook the spaghetti for 7-8 minutes, or until ‘al dente’. Pour off the water and rinse with cold water, which is also poured off. This ensures that they do not stick so much together.
- REMEMBER! Save 2-3 dl of the pasta water before pouring off the rest. It should be used in the sauce.
- Heat a little olive oil in a sauté pan (pan with a high rim) over medium-high heat. Fry both sliced and cracked squash for 3-4 min. Add garlic and lemon zest (save a little to garnish on top of the dish when serving), and continue to cook for 1 min.
- Add the juice from ½ lemon, sour cream, vegetable broth and pasta water (you can add more after the pasta has entered the sauce) and simmer for 1-2 minutes. Season the sauce with salt, pepper and lemon.
- Turn the cooked spaghetti into the sauce.
- Pear-arugula salad
- Cut pear into thin slices.
- Mix pear, arugula, balsamic vinegar and a little olive oil in a bowl. Season with salt and pepper.
Serving
Serve the pasta dish in deep plates. Top with pecorino, chopped walnuts and chopped basil (and possibly a little grated lemon zest). Serve with pear-arugula salad in a small bowl next to it.
