INGREDIENTS
2 cups
Butternut squash
1/2 cup
Chickpeas, cooked
1 clove
Garlic
1
big squeeze Lemon
1/2 cup
Parsley
1/4 cup
Sage, leaves
1
Shallot, small
3 handfuls
Spinach
1
splash Balsamic vinegar
4 oz
Spaghetti or linguine
1
Salt & pepper
1 tbsp
Olive oil
1/4 cup
Walnuts
1 tbsp
Butter
1
Pecorino cheese, grated