Ingredients

• 200g/7oz plain flour
• plus extra for dusting
• pinch salt
• 2 free-range eggs
• 1 tsp olive oil
• 2 tbsp olive oil
• ¼ butternut squash
• peeled and chopped
• 2 garlic cloves
• crushed
• 2 baby courgettes
• chopped
• 5 cherry tomatoes
• halved
• 2 tbsp chopped fresh sage
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 2 handfuls fresh basil
• 2 handfuls fresh parsley
• 1 garlic clove
• crushed
• at least 4 tbsp olive oil
• salt and freshly ground black pepper

Directions

• For the pasta
• place all of the pasta ingredients together into a food processor and pulse until the mixture comes together to form a dough. Tip out onto a floured surface and knead into a ball
• then wrap in cling film and allow to rest in the fridge for 5-10 minutes.
• Roll out the pasta dough as thin as possible
• then cut into 5cm/2in squares with a sharp knife. Boil the pasta squares in boiling salted water
• or until al dente
• then drain.
• For the filling
• heat the olive oil in a pan and fry the butternut squash and garlic for 2-3 minutes
• then add the courgettes and tomatoes and cook for 4-5 minutes
• or until the vegetables are tender. Stir in the sage and cream
• and season
• to taste
• with salt and freshly ground black pepper. Simmer for 6-8 minutes
• or until the squash is tender.
• For the herb paste
• pulse all of the pesto ingredients together in a food processor until smooth
• adding more oil if necessary.
• Place the pasta squares onto a serving plate and spoon the squash filling into the middle of each square. Spoon the pesto around the edges of the plate and serve.