By Monday Pasta Club's Ed Barrow.
Ingredients
2 straightneck squash, cut into small even 0.5 inch cubes (courgettes or other summer squash can also be used)
1 tbsp of cumin seeds, crushed with a pestle and mortar
1 small cinnamon stick
1/2 tbsp dried rosemary
2 cloves of garlic, skin on and crushed with the side of a knife
150g of Northern Pasta Co Conchigliette
1/2 Lemon, juice only
1/2 tbsp red wine vinegar
1 tbsp of runny honey
1 block of feta
2 handfuls of rocket
Method
Start by preheating the oven to 200/180C fan.
Add the squash, cumin seeds, cinnamon, rosemary and garlic to a roasting tray. Drizzle over a generous glug of oil before mixing together and placing into the oven for 20-25 minutes until softened and starting to brown a little on the edges.
Whilst the squash is cooking, place a large pan of well salted water on to boil for the pasta. Add the Radiatori then cook for 5 minutes until al-dente.
Meanwhile, make the dressing by adding the lemon juice, vinegar and honey to a large bowl along with 3 tbsp of extra virgin olive oil. Season generously with salt and pepper.
Once the pasta is cooked drain it and run under the cold tap for a few moments to cool down. Then add to the bowl with the dressing and toss together.
Once the squash is cooked remove from the oven and add to the pasta before mixing together. Add the crumbled feta along with the rocket. Gently toss together before dividing between 2 bowls and serving.
