PENNE WITH ROASTED PUMPKIN, ASPARAGUS & PEPITA PESTO

SERVES 4 PREP + COOK 40 MINS

800g Jap pumpkin, cut into thin wedges

2 tbsp extra-virgin olive oil

340g asparagus, cut into

4cm lengths

375g penne rigate pasta

60g baby spinach leaves

120g soft goat’s cheese, crumbled

1 tbsp pepitas (pumpkin seed kernels), toasted micro herbs, to serve

PEPITA PESTO

¹⁄ cup (65g) pepitas, toasted 3

1 clove garlic, crushed

60g baby spinach leaves

¼ cup (20g) finely grated parmesan

¼ cup (60ml) extra-virgin olive oil

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

2 Place pumpkin on tray, drizzle with half the oil. Bake 15 mins. Add asparagus to tray, roast a further 5 mins or until vegetables are just tender.

3 PEPITA PESTO Blend or process pepitas, garlic, spinach and parmesan until coarsely chopped. With motor operating, add oil in a thin, steady stream until combined. Season to taste. Cover surface directly with plastic wrap until required.

4 Cook pasta in a large saucepan of salted boiling water following packet directions until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid. Return pasta to pan.

5 Add pesto, asparagus and reserved pasta water to pasta, toss to combine.

6 Divide pasta mixture among plates. Top with pumpkin, spinach and cheese. Serve sprinkled with pepitas and micro herbs and drizzled with remaining oil. Season to taste.