Wholewheat fusilli with pea pesto and Hokkaido squash
In short: Wholewheat fusilli with pea pesto and Hokkaido squash is a dish for 4 people, ready in 55 minutes. It is seasonal because it uses Swiss ingredients such as Hokkaido squash, following the rhythm of the months.
A thick pesto of dried peas, oil and parsley coats the wholewheat fusilli. Topped with roasted Hokkaido squash and toasted pumpkin seeds. Good hot or cold.
Serves: 4. 55 minutes.
Zucca Hokkaido, Prezzemolo, Aglio, Alloro
Ingredients
- 240 g dried split peas
- 200 g wholewheat fusilli
- 500 g Hokkaido squash (with skin, seeds removed)
- 5 g garlic (1 clove)
- 0.2 g bay leaf (1 leaf)
- 30 g parsley
- 35 g rapeseed oil
- 20 g lemon juice (half a lemon)
- 30 g pumpkin seeds
- 6 g salt
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
Frequently asked questions
Can I prepare this dish ahead?
Partly: you can chop vegetables and pre-cook grains or pulses, then finish the dish just before serving. Keep it in the fridge and eat within a day or two.
What can I use instead of Hokkaido squash?
Pick a similar seasonal vegetable, for example one from the same family, in place of Hokkaido squash, and check the cooking times, which may change.
More recipes with Zucca Hokkaido
In season now · Seasonal recipes
Updated on 28 October 2026