Roasted Squash and Pasta Salad with Sage and Blue Cheese Pesto

Name: Roasted Squash and Pasta Salad with Sage and Blue Cheese Pesto
Cuisine: European, Italian, Mediterranean
Ingredients: 1/2 medium or small squash; 100g pasta, cooked to packet; 2 tbsp oil, I used olive; Sea salt and fresh pepper; Small bag of salad leaves; 12 small sage leaves; Small bunch of parsley, roughly chopped; 8 walnuts, toasted; 20g blue cheese, medium soft; Juice 1/2 lemon; 6 tbsp olive oil; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 12:01:45 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories2077.2 kcal (104%)

Total Fat166 g (237%)

Carbs129 g (50%)

Sugars6.8 g (8%)

Protein33 g (66%)

Sodium1403.2 mg (70%)

Fiber17.6 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.5squash

100gpasta

2 Tbspoil

small, roughly chopped

8walnuts toasted

20gblue cheese

medium soft

0.5juice lemon

6 Tbspolive oil

Instructions

Step 1

Prepare the squash by putting it in the microwave for 5 minutes, this makes it easier to cut. Remove the seeds and slice.

Step 2

Add the squash to a bowl and rub all over with the 2 tbsp oil and a good pinch of salt and pepper.

Step 3

Put the squash in the air fryer and cook for 20 minutes at 200 degrees.

Step 4

While the squash is cooking, make the pesto by adding all of the apart from the oil into a food processor, give it a blitz. Add 2 tbsp of oil at a time and give it a pulse. You may not need to use all 6 tbsp.

Step 5

Assemble the salad by adding the salad leaves, put the cooked squash and pasta on top. Finish by spooning over the pesto. Enjoy 😊