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Photo of Farfelle with broccoli pesto and roasted pumpkin by WW

Farfelle with broccoli pesto and roasted pumpkin

PersonalPoints™ per serving
Total Time
35 min
10 min
25 min


Butternut pumpkin

500 g, peeled, cut into 2cm pieces

Dry pasta

250 g, farfalle


200 g

Fresh basil

½ cup(s), plus extra, to serve


2 clove(s), quartered

Olive oil

1 tbs

Lemon juice

1½ tbs

Pine nuts

2 tbs, lightly toasted

Shaved parmesan cheese

½ cup(s), (40g)

Baby spinach leaves

100 g

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin on prepared tray. Lightly spray with oil and season with salt and pepper. Bake for 20-25 minutes or until lightly browned and tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
  3. Meanwhile, cook broccoli in a small saucepan of boiling water for 2-3 minutes or until just tender. Refresh in cold water. Drain. Using a food processor, process broccoli, basil, garlic, oil, lemon juice, 1½ tablespoons of nuts and 2 tablespoons water until almost smooth. Stir in ⅓ cup (25g) of parmesan. Season with salt and pepper.
  4. Add spinach, pesto and pumpkin to pasta. Toss to combine. Serve topped with remaining nuts, cheese and basil.


SERVING SUGGESTION: Green salad drizzled with balsamic vinegar. TIPS: To toast pine nuts, preheat oven to 200°C. Spread pine nuts on a baking tray and bake, stirring occasionally, for 3-4 minutes or until toasted. You will need one head of broccoli for this recipe.