If I’m not entirely mistaken, putting raisins in pasta (or Pizza) dishes is a Sicilian thing. And I’m glad I discovered it. Its not that I’ve got a sweet tooth, I just love food that has a sweet/savory combo going on. And this dish definitely does. I pulled this dish together the other day, as my yellow ‘crook neck’ squash’s are producing lots of small tasty fruits, and they taste best lightly cooked, and al dente. I also have a fantastic amount of peppery rocket needing eaten. And so often when I’m gardening, recipes make themselves out of what fruit and veg is ripe just that very day.

 

This pasta dish is fresh and light, perfect for the middle of summer, but filling and satisfying all at the same time. This is definitely a dish to enjoy outdoors on the terrace on a hot day – dreaming yourself away to Sicily….

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Serves 4

500g farfalle pasta
1 medium yellow squash
1 small courgette
1 garlic clove
a handful golden sultanas
a small handful pine-nuts
olive oil for frying

For the pesto:

150g cream cheese or alternative vegan spread
2 tbsp organic olive oil
a small handful pine-nuts (3 tbsp)
1 garlic clove
2 large handful rocket, plus extra for garnish
salt and freshly ground black pepper 1/2 lemon, juiced

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Bring a large pan of water to the boil, and pop the pasta in, cook for roughly 8-10 minutes until al dente.

Meanwhile, make the pesto.

Add all the pesto ingredients to a food possessor and blitz until smooth and creamy.

Next, chop the squash and courgette into rounds. Peel the garlic, and finely chop.

Heat a large frying pan on medium heat, and add a little olive oil, fry the squash and courgette gently for 4-5 min, then add the garlic and fry for a further 1 min, add the pine nuts and raisins and heat trough.

Now add the pesto mixture until heated though, roughly 1-2 minutes. Add the lemon zest to the dish.

Finally add the drained pasta to the pan, and mix until all the pasta is coated in sauce. Serve with extra rocket leaves and black pepper.