Step 2

Peel and cut your butternut squash into evenly sized pieces.

Step 3

Cut and squeeze your lemon so you can use the juice later.

Step 4

Finely chop your garlic and onion.

Step 5

Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Step 6

Boil the pasta according to the instructions on the package and save 100 ml of the water when draining.

Step 7

Heat vegetable oil in a pan, add garlic and onion, and fry at a lower temperature for several minutes.

Step 8

Turn up the heat to medium and add Butternut Squash to your pan and fry for 15 minutes, stirring occasionally.Finally, add Snap Peas and fry for 5 extra minutes.

Step 9

Add the reserved water from the pasta to your frying pan and bring to a simmer until thickened. Add salt and pepper to taste.

Step 10

Add your cooked pasta to your pan and mix evenly.

Step 11

Add lemon and mix.

Step 12

Add Olives, Pinenuts and Sun-Dried Tomato on top.