adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pasta with roast pumpkin and rocket pesto
Pasta with roast pumpkin and rocket pesto
0 Likes
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Cozy Friday night pasta: Roast pumpkin and rocket pesto dish.
Ingredients:
  • 600g butternut pumpkin, peeled, seeded cut into 2cm pieces
  • 375g fettuccine
  • 100g Persian feta, crumbled
  • 80g baby rocket leaves
  • 1 bunch rocket, coarsely chopped
  • 125.00 ml basil leaves
  • 2 garlic cloves, chopped
  • 50g pine nuts
  • 40g parmesan
  • 125ml olive oil
Instructions:
  • Preheat oven to 200°C and line an oven tray with baking paper. Arrange pumpkin slices on the tray, drizzle with oil, and season with salt and pepper. Roast for 20 minutes until golden and tender.
  • For the rocket pesto, combine rocket, basil, garlic, pine nuts, and parmesan in a food processor. Blend until finely chopped. While processing, drizzle in the oil until fully combined. Season to taste.
  • Boil pasta in salted water as per packet instructions until al dente. Drain and transfer to a large bowl.
  • Combine half of the pesto with the pasta, pumpkin, feta, and rocket leaves, gently tossing until well mixed. Divide into bowls and drizzle the remaining pesto on top.

Similar Recipes