Angel hair pasta with pumpkin and pesto
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Time to make:
$3.04 per serve
(at time of publication)
Full ingredients list:
- 3 cups pumpkin, cut into 1cm cubes
- 350g angel hair pasta
- 120g basil pesto
- 300g fresh reduced-fat ricotta
- 2 cups rocket leaves
- 2 tablespoons grated parmesan
- basil leaves, to garnish
- 4 cups salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat the oven to 190°C. Place pumpkin onto a baking tray, spray with oil and roast for 15–20 minutes, or until soft.
Step 2 Meanwhile, cook pasta according to packet instructions. Drain and return to saucepan. Add pesto, ricotta, rocket and parmesan; toss to coat.
Step 3 Gently stir through roasted pumpkin, season with ground black pepper and garnish with basil leaves. Serve with salad.
Add chopped tomatoes, steamed peas and broad beans to pasta. Swap the basil pesto for sun-dried tomato pesto and sprinkle pasta with toasted pine nuts.
About this recipe
First published: November 2011