O500g butternut pumpkin,
peeled, cut into 2cm pieces
250g farfalle pasta
200g broccoli florets
½ cup fresh basil leaves
2 garlic cloves, quartered
1 tbs olive oil
1½ tbs lemon juice
2 tbs pine nuts, lightly toasted (see Cook’s note)
½ cup (40g) shaved parmesan
100g baby spinach leaves, coarsely chopped
Extra fresh basil leaves, to serve
FARFALLE WITH BROCCOLI PESTO & ROASTED PUMPKIN Smartpoints VALUE PER SERVE 11 SERVES 4 PREP 10 mins COOKING TIME 25 mins
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.
SERVE WITH 0 Smartpoints value green salad drizzled with balsamic vinegar. THIS RECIPE IS Vegetarian and has 3 serves of vegies per serve (including serving suggestion).