- Put 25g hazelnuts, half the garlic and 50g rocket in a food processor and pulse a few times until roughly chopped. Add 125ml oil and the lemon juice then blend again until combined but not completely smooth – you want a pesto with a little bit of texture. Season to taste and set aside.
- Use a spiralizer to cut the squash quarters into thin ribbons (depending on the size of your spiralizer you may need to cut the squash into thinner wedges). If you don’t have a spiralizer, you can cut the squash into thin wedges then use a vegetable peeler to peel off ribbons.
- Heat the remaining oil in a large, wide pan, then add the squash ribbons and sauté for 2-3 mins – you may need to do this in batches. Add the remaining garlic and a splash of water to help the squash steam gently. Cook for 2 mins, trying not to stir too much as the squash may break up.
- Stir most of the rocket pesto into the pan (reserving some to serve) so that it just coats the squash and heats through.
- Divide the squash spaghetti between plates and top with the remaining rocket leaves, chopped hazelnuts and grated lemon zest. Drizzle over the remaining pesto and serve with a lemon wedge on the side to squeeze over.
- Tip: Butternut squash adds gorgeous colour and sweetness to this dish, but you could also try using courgetti or regular spaghetti if not catering to a gluten-free diet.
- 40g hazelnuts, lightly toasted and chopped
- 2 garlic cloves, finely chopped
- 70g rocket microgreens
- 155ml extra virgin olive oil
- ½ lemon zested and juiced
- 1 large butternut, peeled, deseeded and cut into quarters