Farfelle with broccoli pesto and roasted pumpkin
11
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
Butternut pumpkin
500 g, peeled, cut into 2cm pieces
Dry pasta
250 g, farfalle
Broccoli
200 g
Fresh basil
½ cup(s), plus extra, to serve
Garlic
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
100 g
Oil spray
2 x 3 second spray(s)
Instructions
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.
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