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Photo of Farfelle with broccoli pesto and roasted pumpkin by WW

Farfelle with broccoli pesto and roasted pumpkin

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

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.