The Sow & Grow campaign aims to get over 20,000 children growing vegetables this spring through a fun, free, learning experience that will show them just how easy it is to enjoy the taste of their own food.
To celebrate Sow & Grow, we asked Lilly Higgins to share one of her favourite fresh produce recipes…
Roast Squash and Tagliatelle with Pumpkin Seed & Sage Pesto
Serves 6
1 medium butternut squash, peeled, deseeded and cut into 1cm cubes
2 tbsp olive oil
25g sage leaves
30g parsley leaves
1 clove garlic
50g pumpkin seeds, toasted
80-100ml olive oil
salt & pepper
800g fresh tagliatelle
Preheat the oven to 200C. Place the cubed squash into a bowl and add 2 tbsp olive oil. Mix to coat evenly before spreading on a baking tray and roasting for 20-25 mins until the edges are golden.
Place the garlic and pumpkin seeds in the bowl of a food processor, Blitz to roughly chop. Add the herbs and olive oil and continue to blitz in bursts. The texture should be grainy and a little coarse. Season with salt and pepper to taste.
Heat a large pan of boiling water and cook the pasta until al dente. Drain and keep 50ml of the cooking water.
Stir the pasta and pesto together gently in the pan. Add enough of the cooking water to make a loose sauce. Place in a large serving bowl and sprinkle the warm squash over the top along with a fresh grating of parmesan.
