PRAWN, PUMPKIN & PEPITA PESTO PASTA

PREP + COOK TIME 40 MINUTES SERVES 4

800g kent pumpkin, cut into

thin wedges

1 medium red capsicum (200g),

quartered

1 medium yellow capsicum

(200g), quartered

2 tablespoons olive oil

1kg uncooked medium king prawns,

shelled and deveined, tails intact 375g dried pappardelle pasta

120g fresh ricotta, crumbled 1 tablespoon pepitas (pumpkin

seeds), toasted

PEPITA PESTO

1/3 cup (65g) pepitas, toasted

1 clove garlic, quartered

60g baby spinach leaves

¼ cup (20g) finely grated parmesan ¼ cup (60ml) olive oil

1 Preheat oven to 200°C/180°C fan. Line an oven tray with baking paper.

2 Place pumpkin and capsicum on tray; drizzle with half the oil. Bake for 20 minutes or until just tender.

3 Meanwhile, make pepita pesto.

4 Heat remaining oil in a large frying pan over high heat; cook prawns, stirring, for 3 minutes or until changed in colour and cooked through. 5 Cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. Return pasta to pan.

6 Add pepita pesto to pasta with pumpkin, capsicum, prawns and reserved cooking liquid; toss to combine. Serve sprinkled with ricotta and pepitas.

PEPITA PESTO

Blend pepitas, garlic, spinach and parmesan until coarsely chopped. With motor operating, add oil in a thin, steady stream until combined. Season. Cover with plastic wrap.