Summmer Squash with Leeks, Pasta & Roasted Walnuts
Ingredients
4 medium courgettes
3 medium leeks, sliced
8oz. walnut pieces
1 Tblsp cider vinegar or white wine vinegar
2 balsamic vinegar
2 Tblsp. grainy mustard
Handful fresh basil
1 Tsp. honey
2 Tblsp olive oil
1 Tblsp walnut oil
1 Tsp. black pepper
2 Tsp. tamari
8oz wholemeal pasta, cooked
Drop the whole courgettes and sliced leeks into a pan of boiling water and simmer for 10 minutes, drain and leave to cool.
Gently toast the walnuts in a heavy dry pan, shaking and stirring for about 5 mins.
Add the vinegar to the walnuts in the hot pan and let it sizzle madly for a couple of seconds.
Remove the pan from the heat and stir in the grainy mustard, honey, olive oil, walnut oil, black pepper and tamari.
Add the cooked pasta to the pan, slice the courgettes and add them with the leeks and mix thoroughly.
Warm through and serve on its own or with a sauce.
Drop the whole courgettes and sliced leeks into a pan of boiling water and simmer for 10 minutes, drain and leave to cool.
Gently toast the walnuts in a heavy dry pan, shaking and stirring for about 5 mins.
Add the vinegar to the walnuts in the hot pan and let it sizzle madly for a couple of seconds.
Remove the pan from the heat and stir in the grainy mustard, honey, olive oil, walnut oil, black pepper and tamari.
Add the cooked pasta to the pan, slice the courgettes and add them with the leeks and mix thoroughly.
Warm through and serve on its own or with a sauce.
