Pasta with squash, parmesan and almonds

Method

To toast the almonds, toast the nuts in a dry skillet over a medium heat, stirring occasionally, until they start to brown in spots, then leave to cool. Store any leftovers in an airtight container.

Fill a casserole dish or large pot with water, salt generously and bring to a vigorous boil. Add the pasta, cook for four minutes less than the package instructions, stirring occasionally to make sure nothing sticks to the bottom. Reserve one cup of pasta water then drain the noodles. Run through with olive oil, using tongs and a wooden spoon to toss; set aside.

Wipe the pot with paper towel, add two tablespoons oil and put over a medium heat until shimmering. Add the garlic, thyme and chilli flakes, cooking until fragrant, about 30 seconds. Add the squash, salt and pepper, and cook, stirring occasionally, until the squash begins to lose its raw taste, about five minutes. Pour in the stock, adjust the heat to maintain an active simmer, stirring occasionally, until the excess liquid cooks off, about two minutes. If there are any chunks, crush with a potato masher or the back of a fork.

Add the pasta back to the pot along with the parmesan, stirring vigorously with a wooden spoon to create a thick, creamy sauce, and until the noodles have an orange hue to them, two to three minutes. Season to taste. If the sauce appears dry, add one tablespoon of the reserved pasta water at a time to loosen. Divide between plates and top with the almonds and a drizzle of extra-virgin olive oil.