Roasted Pumpkin, Pea and Pesto Tortellini

Serves 4, Prep and Cook 35 mins

800g butternut pumpkin, peeled, cut into 2cm cubes

2 tblsps olive oil 565g packet ricotta and

spinach tortellini

1 cup frozen peas 150g tub basil pesto dip 300ml tub light thickened

cooking cream 100g baby spinach leaves Grated parmesan,

to serve

1 Toss pumpkin and 1 tblsp of the oil in a roasting pan. Season with salt and pepper.

2 Cook in a very hot oven (240C) for 20 minutes, or until pumpkin is tender and light golden. Remove from oven.

3 Meanwhile, cook tortellini in a stockpot of boiling, salted water according to packet directions.

Drain.

4 Add peas, dip and cream to stockpot. Stir to combine. Bring to boil. Reduce heat. Add tortellini and spinach. Cook, stirring, until spinach is just wilted. Gently stir in pumpkin.

5 Serve sprinkled with parmesan.