Pasta with Sauteed Pumpkin and Rocket Pesto
30 minutes
This pasta dish is perfect for a meat-free meal for the family or to serve as a warm pasta salad at your next barbecue. For the meat lovers, you can add some crispy pancetta or prosciutto.
3 people made this
Ingredients
Serves: 4
- 500g bow-tie pasta
- 1/3 cup olive oil
- 700g butternut pumpkin, peeled, cut into 2cm pieces
- 3 cloves garlic, thinly sliced
- 1/4 cup water
- 2 cups baby rocket leaves
- 1/2 cup basil leaves
- 1/4 cup pine nuts, toasted
- 1/3 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- salt and black pepper, to taste
- 120g baby spinach leaves
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Cook the pasta in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain. Return to the pan.
- Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook the pumpkin and half the garlic, stirring, for 5 minutes or until lightly browned. Add water. Reduce heat to low and cook, partially covered, for 5-7 minutes or until pumpkin is tender.
- Using a food processor, process the rocket, basil, pine nuts, cheese, lemon juice and remaining oil and garlic until almost smooth. Season with salt and pepper.
- Add the spinach, pesto and sauteed pumpkin to the pasta and toss gently to combine. Serve.
