- 200g/7oz plain flour, plus extra for dusting
- pinch salt
- 2 free-range eggs
- 1 tsp olive oil
- 2 tbsp olive oil
- Âź butternut squash, peeled and chopped
- 2 garlic cloves, crushed
- 2 baby courgettes, chopped
- 5 cherry tomatoes, halved
- 2 tbsp chopped fresh sage
- 100ml/3½fl oz double cream
- salt and freshly ground black pepper
- 2 handfuls fresh basil
- 2 handfuls fresh parsley
- 1 garlic clove, crushed
- at least 4 tbsp olive oil
- salt and freshly ground black pepper
- For the pasta, place all of the pasta ingredients together into a food processor and pulse until the mixture comes together to form a dough. Tip out onto a floured surface and knead into a ball, then wrap in cling film and allow to rest in the fridge for 5-10 minutes.
- Roll out the pasta dough as thin as possible, then cut into 5cm/2in squares with a sharp knife. Boil the pasta squares in boiling salted water, or until al dente, then drain.
- For the filling, heat the olive oil in a pan and fry the butternut squash and garlic for 2-3 minutes, then add the courgettes and tomatoes and cook for 4-5 minutes, or until the vegetables are tender. Stir in the sage and cream, and season, to taste, with salt and freshly ground black pepper. Simmer for 6-8 minutes, or until the squash is tender.
- For the herb paste, pulse all of the pesto ingredients together in a food processor until smooth, adding more oil if necessary.
- Place the pasta squares onto a serving plate and spoon the squash filling into the middle of each square. Spoon the pesto around the edges of the plate and serve.