An Amazing Pasta

This weekend I started selling Grilled Panini Sandwiches at my table at the Halifax Farmer's Market.  So I spent some time today dreaming up interesting combinations I might offer in the future, which led to the idea for this pasta we ate tonight.  It was soo good.

ROASTED BUTTERNUT SQUASH AND ARTICHOKE PASTA with Black Olives in a Sundried Tomato Hempseed Pesto 

1 pound of organic pasta of your choice

1/2 of an organic butternut squash, peeled and cubed

1 can of artichoke hearts

1 organic onion, cut in slivers

10 black olives, pitted and left whole

3-4 Tbsp sundried tomato pesto

3 cloves organic garlic, smashed and chopped

4 Tbsp e.v olive oil

sea salt and pepper

fresh grated romano cheese

Method:  Preheat oven to 375*.  Toss the butternut squash in a drizzle of olive oil, and season with sea salt and pepper.  Spread them out on a parchment lined baking sheet and roast for about 30 minutes, or until they start to brown and cooked through.  Set aside.

     Bring a large pot of water to boil.  As you wait, heat a pan with some more olive oil and saute the onion for 3 minutes, then add the olives, garlic and artichokes.  Cook, stirring for another five minutes or until the onions are cooked and the wetness from the artichokes disappears.  Set aside, keeping warm. 

     Sometime while you are sauteing the water will come to a boil.  Season water with salt and boil the pasta according to package directions.  Drain water and return pasta back to pot along with the pesto, squash and artichoke mix.  Drizzle in some more olive oil, toss and serve with the romano cheese.

SUNDRIED TOMATO HEMPSEED PESTO

1/2 cup organic sun-dried tomatoes (not oil packed)

2 organic garlic cloves

3 Tbsp organic hemp seeds

2 Tbsp organic white miso paste

1/4 tsp organic red chile flakes

2 tsp capers

1 Tbsp organic balsamic vinegar

3 Tbsp e.v olive oil

organic black pepper to taste

Method:  Soak sun-dried tomatoes in warm water for 15 minutes.  Strain and reserve about 1/2 cup of the water .  Combine all ingredients in a food processor and pulse until blended.  Season to taste and thin out with some of the soaking water if necessary.