Spaghetti Squash with Fennel, Parsley & Sunflower Seed Pesto and Cheshire Cheese
From the Field Kitchen.
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45 Minutes
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Serves 2
30 Minutes
Serves 4
What you'll need…
- 20g Butter
- 1 Onion
- 2 Medium potatoes
- 750ml vegetable stock
- 150g Wild garlic
- 50ml double cream
- Salt and pepper
The method
1
Slice the onions and fry in butter over a medium heat until soft.
2
Roughly peel and chop your potatoes and add to the pot with the vegetable stock. Simmer gently until the potatoes are soft.
3
Add the wild garlic and allow to wilt. Once soft, blend until smooth. Stir through the cream, season to your liking and enjoy!
Recipe taken from Lost in Food.
