Farfelle with broccoli pesto and roasted pumpkin
Pumpkin, butternut, raw
500 g, peeled, cut into 2cm pieces
250 g, farfalle
½ cup(s), plus extra, to serve
2 clove(s), quartered
2 tbs, lightly toasted
Shaved parmesan cheese
½ cup(s), (40g)
Baby spinach leaves
2 x 3 second spray(s)
- 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.
- Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
- 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.
- Add spinach, pesto and pumpkin to pasta. Toss to combine. Serve topped with remaining nuts, cheese and basil.