Pappardelle Pasta with Butternut Squash

Directions:

For the Pangrattato:

1. Using the Cordless Pro Hand Blender, add the bread to the MINI CHOPPER attachment and process, until you have coarse breadcrumbs.
2. Warm the olive oil in a frying pan, add the garlic and chilli flakes. Gently sauté for a minute or two.
3. Add the breadcrumbs and sauté on a medium heat for 5 minutes, until golden and crisp.
4. Stir in the lemon zest and season with salt and pepper.
5. Remove from heat and set aside.

For the Herb Sauce:

1. Place all the ingredients into the MINI CHOPPER attachment and process until the herbs are well chopped and all the ingredients are combined.

For the Butternut Squash:

1. Put 2 tbsp. of olive oil in a large pan, over a MEDIUM - HIGH heat. Add the butternut squash and garlic. Sauté for a few minutes.
2. Add the vegetable stock and stir thoroughly. Simmer for approximately 20 – 25 minutes, until the squash is tender.
3. Once the squash is cooked, use the BLENDING attachment and puree the squash until smooth. Add a little more stock or water, if the mixture is too thick. Set aside with the lid on to keep warm.
4. Cook the pasta in boiling, salted water, according to the packet instructions.
5. When the pasta is cooked, drain, reserving a cupful of the cooking liquid.
6. Add the drained pasta to the squash puree and mix, loosening with a little of the reserved pasta water, if necessary. Season to taste.
7. To serve, divide between four bowls and sprinkle over the pangrattato and drizzle with a little of the herb sauce.