Page 10 - Simply Veg 3.21

Roasted vegetables with Pasta and Nasturtium Pesto
1 young butternut squash or half of a small mature one.
1 large red onion
1 red pepper
1 small aubergine
4 cloves of garlic left whole
1 fennel bulb
1⁄2 cup Pumpkin seeds
2 tablespoons of extra virgin oil.
2 tablespoons of balsamic vinegar. Salt and pepper.
Cut all the vegetables into bite size pieces. Arrange on a large baking tray. Season
to taste. Drizzle over the oil and balsamic vinegar. Roast at 180 C for 20 minutes. Scatter over the Pumpkin seeds. Return to the oven for 10 minutes. Cook the Pasta about 50 gms per person, drain and stir into the roasted vegetables. Stir in the pesto. Serve in warm bowls.
NB. The vegetables can be varied, e.g. Mushrooms or Courgettes. Oat groats or Barley could be used instead of Pasta.
Nasturtium pesto
1 Colander full of Nasturtium leaves and flowers
1⁄2 cup sunflower seeds lightly toasted in a pan
1⁄2 cup walnut pieces
4 cloves garlic grated or finely chopped 1⁄2 cup extra virgin oil
50 grams strong cheddar cheese grated Salt to taste.
Put nasturtiums, walnuts, garlic and sunflower seeds into food processor, Process until all ingredients until combined, you will need to use a spatula to clear the sides. With the motor running add the
oil in a steady stream. Switch off add the cheese and salt process until everything is combined into a paste. Use with pasta or as a sandwich spread etc. Freezes well.
Nasturtiums are very rich in Vitamin C and have many health benefits, particularly if taken at the onset of a cold. I use them liberally in salads and making pesto is a good way to preserve some for winter.
The pesto can also be made with Basil, wild garlic or parsley instead of Nasturtiums.
From the Kitchen...
Courgette and Parmesan Soup
This easy soup uses up surplus courgettes and it freezes really well.
Serves 4
A knob of butter
1 tablespoon Olive/Rapeseed Oil
1 Large onion, chopped
Approx. 475g courgettes sliced
1 tablespoon chopped fresh sage
1 litre vegetable stock
Approx. 75g Parmesan cheese grated 4 tablespoons double cream
Salt and pepper
Melt the butter and sauté the onions and courgettes for about 5 mins until softened. Add the sage and stock, bring to boil and simmer, covered for about 5 mins. Add the Parmesan, cook for a further 2 mins.
Blend but not too smooth (keep a few bits largish), stir in cream, salt and pepper. Reheat gently.
10 Simply Vegetables
LINDA HARGRAVE FNVS and MARION NEDEN FNVS