INGREDIENTS
3 cups
Butternut squash
2
Garlic cloves
1/3 cup
Mint, fresh leaves
2
Thai chili peppers, small red
1/4 cup
Lemon juice, fresh
12 oz
Orecchiette pasta
1
Black pepper, Freshly ground
1 pinch
Red pepper flakes
1/2 tsp
Sea salt
2 tbsp
Olive oil, extra-virgin
1/3 cup
Hazelnuts, toasted
1/2 cup
Feta cheese