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Tagliatelle with squash, chilli & ricotta
- olive oil
- 300g butternut squash , peeled and cut into small dice
- pinch chilli flakes
- 4 garlic cloves , finely chopped
- 150g tagliatelle
- large handful flat-leaf parsley , roughly chopped
- 3 tbsp ricotta
Directions:View on BBC Good Food
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