pesto spaghetti with roast pumpkin

How To Make pesto spaghetti with roast pumpkin

• 1

  Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
• 2

  Place 4 of the garlic cloves into mixing bowl.
• 3

  Chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
• 4

  Add 30 g of the oil and pumpkin.
• 5

  Combine 5 sec/rspeed 1.5. Place on prepared baking tray, place into oven and roast for 20 minutes (180°C). Meanwhile continue with recipe.
• 6

  Without cleaning mixing bowl, place Parmesan cheese and remaining 2 garlic cloves.
• 7

  Grate 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
• 8

  Add basil, spinach, lemon juice and remaining 20 g oil.
• 9

  Season with salt and pepper.
• 10

  Blend 5 sec/speed 7. Repeat blending if needed 5 sec/speed 7, until a chunky pesto is achieved. Place in a large bowl and set aside. Rinse mixing bowl.
• 11

  Place water into mixing bowl.
• 12

  Heat 10 min/120°C/speed 1. Meanwhile, prepare asparagus and cherry tomatoes.
• 13

  Add pasta through hole in mixing bowl lid.
• 14

  Cook 9-10 min/100°C/rspeed 0.5, without measuring cup.
• 15

  Meanwhile, add asparagus and tomatoes to baking tray with pumpkin and roast 5-8 minutes (180°C) or until tomatoes have softened.
• 16

  Using simmering basket, drain pasta and place in bowl with pesto, then toss to combine. Divide the pasta between 4 serving bowls and top with roasted vegetables, rocket and walnuts. Season with salt and pepper before serving.
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