Pesto Pasta with Roasted Butternut Pumpkin
Gently caramelised butternut pumpkin pairs beautifully with the fresh vibrant taste of basil pesto in this tasty pasta.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
- 750 g butternut pumpkin, cut into 1 ½ centimetres cubes
- 1/3 cup olive oil, plus extra for the pumpkin
- Pinch of salt
- Pinch of freshly ground black pepper
- 100 g basil leaves, plus extra to garnish
- 50 g flat leaf parsley leaves
- ¼ cup pine nuts
- 2 tbsp roasted and shelled pistachios
- 3 cloves garlic
- 50 g grated parmesan, plus extra to serve
- 350 g pasta of your choice
How do I make it?
- Preheat oven to 200C.
- Drizzle a baking tray with a little olive oil and add pumpkin cubes. Season with salt and pepper and cook in the oven for 25 to 30 minutes or until they have softened and turned golden caramel brown. Remove from oven and set aside.
- Meanwhile, add 1/3 cup olive oil, basil leaves, parsley leaves, pine nuts, pistachios, garlic, and parmesan to a food processor and blitz until smooth. If the mixture is too thick, add some more olive oil or a drizzle of cold water. Season to taste.
- Bring a large pot of water to the boil over medium-high heat. Cook pasta according to packed directions, then drain and add pesto to the pasta. Toss to coat the pasta.
- Serve pasta in bowls, add pumpkin and garnish with basil leaves and grated parmesan.
