Soft eggs, avocado & watercress on rye
Breakfast-for-dinner: soft-boiled eggs and avocado on rye when cooking feels impossible.
Squash & chickpea pasta with pumpkin-seed pesto
Roast squash and crisp chickpeas folded through wholewheat penne and kale with a rough, lemony pumpkin-seed pesto.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
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Method
- Step 1
Heat the oven to 200°C fan. Toss the squash, chickpeas, olive oil, sage, salt and pepper on a large tray; roast 25 minutes until soft and crisp-edged.
- Step 2
Meanwhile toast the pumpkin seeds in a dry frying pan 3 minutes until they start to pop. Cool; set 1 tbsp aside for the top.
- Step 3
Blitz the remaining seeds with the garlic, parsley, lemon juice, extra virgin olive oil and 3 tbsp water to a rough pesto; season well.
- Step 4
Cook the penne in salted boiling water per the pack (about 10 minutes), adding the kale for the final 3 minutes. Drain, keeping a mugful of water.
- Step 5
Return pasta and kale to the pan; stir in the pesto with enough pasta water to coat loosely. Fold through the roast squash and chickpeas.
- Step 6
Serve in warm bowls topped with the reserved seeds and plenty of black pepper.
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Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 22g |
| Carbohydrates | 74g |
| – of which sugars | 9g |
| Fibre | 17g |
| Fat | 23g |
| – of which saturates | 4g |
| – of which omega-3 | 0.2g |
| Calcium | 190mg |
| Iron | 6.5mg |
| Salt | 0.8g |
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