PENNE WITH ROASTED PUMP­KIN, AS­PARA­GUS & PEPITA PESTO

SERVES 4 PREP + COOK 40 MINS

Woman’s Day (Australia) - - Food To Love -

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.

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