Spaghetti with Squash

We have just had a visit from a Belgium friend, Els. She cooked us some lovely spaghetti dishes, and enjoyed Pesto.
400 g 14 oz Italian spaghetti
2 Tblsp olive oil
2 cloves garlic, crushed
1 large chilli, seeded and thinly sliced
500 g 1 lb 2 oz yellow squash, thinly sliced
2 Tblsp lemon juice
3 tsp finely grated lemon zest
1 jar Pesto
25 g 1 oz pine nuts
small bunch mint leaves
ground pepper
Cook the spaghetti until al dente. Drain.
Heat the oil in a pan and add the garlic, chilli and squash. Fry for three to four minutes until soft. Add the lemon juice and zest and toss
Add the spaghetti, pin nuts and pesto to the pan and toss to combine.
Serve topped with ground pepper and mint leaves.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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