Print Recipe Pasta bake with bacon, peas and roast butternut Serves: 6 – 8 Cooking Time: 1 hour 30 min Ingredients ROAST BUTTERNUT 100g butternut, diced 125ml (½ cup) olive oil 45ml (3 tbsp) fresh thyme, finely chopped 2 garlic cloves, finely chopped salt and freshly ground black pepper, to taste BÉCHAMEL SAUCE 125g unsalted
TO DRINK: Altydgedacht Barbera is made from a traditional northern Italian grape variety well suited to tomato based dishes with its dusty tannins and herbs.
Tomatoes contain the cancer-fighting antioxidant lycopene, while basil contains all sorts of vitamins and minerals as well as cell-protecting flavonoids and antibacterial oils said to prevent stomach bugs.…
TO DRINK: An off-dry, aromatic white with plenty of citrus, floral flavours – like a riesling – suits sweet Asian flavours.