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Rocket pesto spaghetti with roast pumpkin and ricotta
Rocket pesto spaghetti with roast pumpkin and ricotta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a cozy pasta dish featuring the delightful combination of sweet pumpkin and zesty pesto.
Ingredients:
  • 800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • Olive oil spray
  • 400g dried thin spaghetti
  • 1 bunch rocket, ends trimmed, washed, dried
  • 30g shredded parmesan
  • 30g pine nuts
  • 80ml (1/3 cup) fresh lemon juice
  • 200g fresh low-fat ricotta
Instructions:
  • Preheat your oven to 210°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin on the tray, spray lightly with olive oil, and season with salt and pepper. Bake for 20 minutes or until tender.
  • Cook the pasta in a large saucepan of boiling water according to package instructions until al dente. Drain thoroughly and return to the pan.
  • Combine rocket, garlic, parmesan, and pine nuts in a food processor, pulsing until mixed. Slowly pour in oil and lemon juice while processing until blended. Toss rocket pesto with pasta until coated, then gently combine with pumpkin and ricotta.

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