Butternut Squash Noodles with Spring Pesto and Roasted Tomatoes
Ingredients
- 10 – 12 cherry tomatoes
- 1 tbsp olive oil
- Pinch of salt
- 1 clove garlic (chopped)
- 25 g pine nuts (chopped)
- 10 g fresh flat leaf parsley (chopped)
- 2 tbsp olive oil
- ¼. tsp salt
- ¼. tsp pepper
- 1 tbsp olive oil
- 1 medium butternut squash (spiralized with the blade with the largest triangles)
Instructions
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