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Export 9 ingredients for grocery delivery
Step 1
Preheat the oven to 200C/ fan180C/gas Put the squash in a large roasting tin, drizzle with a little oil, season and toss together. Roast for 10 minutes.
Step 2
Prick the aubergine a few times with a fork, then rub all over with a little more oil. Add to the roasting tin – push the squash to one side – and roast for a further 25 minutes, until the vegetables are nice and soft.
Step 3
Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions, until al dente. Drain well and return to the pan.
Step 4
Meanwhile, chop the aubergine – you can strip off the skin if you like, but I prefer to leave it on. Put into a food processor or blender with the squash, Parmesan, garlic and pine nuts. Blend until smooth, then, with the motor running, slowly add the oil until you have a thick sauce-like pesto – you might not need to add all the oil. Season with black pepper.
Step 5
Toss the pesto through the pasta, then divide between serving bowls. Scatter with extra Parmesan shavings and the chopped parsley to serve.
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