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

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the pasta in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain. Return to the pan.
    2. 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.
    3. 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.
    4. Add the spinach, pesto and sauteed pumpkin to the pasta and toss gently to combine. Serve.

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