Butternut and Peas with Pesto and Polenta (serves 4)
This dish is bright, hot, spicy and earthy all at once. And it is also delicious and quite filling. The whole house smells like grandma’s kitchen, and everyone will be at the table on time, if not early! ~Glyn
Butternut and Peas with Pesto and Polenta (serves 4)
1 large onion, chopped
2 large cloves garlic, minced
2 small sweet peppers, seeded and sliced
2 tbsp. olive oil
½ c walnut halves, lightly broken
4 c diced butternut squash
1 c cooked green peas
1 c vegetable stock
½ c pesto
For the polenta
1 c polenta
4 c water or vegetable stock
Salt to taste
Garnish with
2 tbsp. roasted pine nuts
Saute the onion, garlic and peppers in the oil. Stir in the walnuts and set aside.
Cook the peas and the squash in the vegetable stock until just crisp tender. Remove the vegetables with a slotted spoon and reserve the liquid.
Add the pesto to the onion, pepper, walnut and garlic mixture, adding some of the reserved broth to make a thick but pourable sauce.
Carefully stir in the squash and peas. Adjust the seasoning. Keep very warm but not bubbling while you prepare the polenta.
Serve on top of the polenta and garnish with toasted pine nuts.
All Good Gifts 