Tortellini of Butternut Squash, Herbs and Goat's Cheese with Watercress Sauce

There’s nothing better than the creaminess of goat’s cheese conjunct to the sweetness of butternut squash, while watercress adds another dimension of pepper. Overall, the flavours work and this opus of contrasting shades construct a very bright and colourful picture. Admittedly this is quite a time consuming recipe, but it will most certainly go down well at a dinner party or special occasion. Definitely invest in a pasta machine. They’re not very expensive to buy, they will save you time and produce optimal results in obtaining flawlessly thin pasta.

Serves 4-6

Butternut Squash Filling:

1 medium butternut squash, peeled and deseeded

1 tsp. chilli flakes

1 tbsp. sage

Seasoning

Olive oil

150g goat’s cheese, crumbled

2 handfuls of basil, torn up

Handful of Parmesan, grated

Watercress Sauce:

60g watercress leaves, stalks removed

1 egg

1 clove garlic

½ tsp. mustard powder

135ml olive oil

1 tsp. wine vinegar

1 tsp. lemon juice

1 tsp. salt

Black pepper

Pasta Dough:

250g strong pasta flour

3 eggs

1. To make the pasta dough, if using a food mixer, add all in the ingredients and mix with a dough hook on maximum speed until the dough is firm. On a floured surface knead until smooth and elastic. Wrap in cling film and leave in the fridge for at least an hour. If using a food processor, add all the ingredients and turn on. In a few seconds it will look like breadcrumbs, leave it a little longer to almost form large balls of dough. Then knead by hand on a floured surface until smooth and elastic. Wrap in cling film and leave in the fridge for at least an hour. You can make the dough by hand but it will take much longer to do!

2. To make the pasta filling, preheat the oven to 190°C/375°F/gas 5. Grate the butternut squash and place on a large baking tray. Sprinkle over the chilli flakes and sage. Add some seasoning and drizzle over a small amount of olive oil, and coat the ingredients all over the squash. Place in the oven for approximately 30 minutes, until it appears dehydrated.

3. Meanwhile, to make the watercress sauce place the egg, salt, garlic, mustard powder, a few grindings of black pepper and blend together. Then add the oil, the vinegar, lemon juice and watercress. Blend once more until the sauce is a colourful green. Leave aside for now and whatever you do, do not heat the sauce. Otherwise it will produce an unpleasant eggy texture.

4. Once your butternut squash is cooked and has cooled a little, place in a bowl. Mix in the goat’s cheese, basil and Parmesan.

5. Now you need to turn the pasta dough into sheets. Remove from the fridge and split into 4 pieces. Recover 3 of them and put back in the fridge, so they do not dry out. With the piece you’re working with, flatten with your hand and roll into a thick sheet through the thickest setting on a pasta machine. Then fold the two ends into the middle and run through the thickest setting 3 or 4 times again. Then lightly dust both sides with flour and run through a thinner setting, eventually running through the thinnest setting. Repeat this process with the other pieces of pasta dough.

6. To turn your pasta sheets into tortellini, cut them into roughly 10cm squares or circles. Place a teaspoon of the filling just near to the centre of each square/circle. Use a pastry brush to lightly coat the edges of the pasta with water. Fold the shape in half, making sure the filling is closed. Cup your hand around the filling and gently curl round your fingers to remove the air. Seal the pasta, fold in the two flaps and press together. Once you have finished doing this with all your squares, immediately cook them in salted boiling water for 3-4 minutes. Serve with the watercress sauce.

Minted Creamed Corn Pasta with Spring Vegetables

So you have some sweetcorn that needs using up, you have no idea what to do with it, you want to make something quick but you don't want it to be average like tuna sweetcorn pasta bake. This is your answer! Creamed corn is very much a primary element to midwestern American cuisine and as you've guessed, it's creamy in texture and taste. I've put a twist on it by adding some mint, which makes the meal really light and refreshing. The crispy feel of the bacon gives it that little something extra, but if you're vegetarian feel free to omit it and you'll still enjoy this recipe.

Serves 2

4 rashers bacon, diced

Butter, large knob

Sweetcorn, corn removed from 2 kernels or 150g tinned

½ onion, finely chopped

150ml crème fraiche

Salt and pepper

Mint, 2 large handfuls finely chopped

200g pasta

Broccoli cut into small florets, a handful

Peas, 2 handfuls

Parmesan, 2 small handfuls grated

1. Heat a frying pan on a medium to high heat and fry the bacon until cooked and crispy. Leave aside on kitchen paper.

2. Melt the butter in a small saucepan on a low heat. Add the onions and the sweetcorn, and sauté for 5 minutes. Mix in the crème fraiche and seasoning. Cover and leave to cook for 10 minutes, then stir in the mint and bacon.

3. Place the pasta in a saucepan of boiling water. Cook according to cooking instructions, but in the last five minutes of cooking time cook the peas and broccoli florets in another pan of boiling water. After the five minutes drain both.

4. Divide the pasta between plates. Spoon over the minted creamed corn, top with the spring vegetables and sprinkle over some Parmesan.