Pumpkin & Broccolini Pasta With Oregano Pesto Recipe

Pumpkin & Broccolini Pasta With Oregano Pesto Recipe

INGREDIENTS:

  • 200gms pasta (I used casarecce)
  • 400gms pumpkin
  • 200gms broccolini
  • Goats cheese, to serve (optional)

Pesto

  • Approx. 12 pistachios, shelled
  • ¼ cup packed fresh oregano leaves
  • Rind of 1 small lemon
  • 1 garlic clove
  • ¼ cup extra virgin olive-oil
  • Salt & pepper, to taste

INSTRUCTIONS:

  1. Prepare the pesto by putting the pistachios, oregano, lemon rind, garlic and olive oil in a food processor and blending until combined. Set aside.
  2. Heat your oven to 200°c/400°f. Chop the pumpkin into large-ish chunks, spread out in a single layer on an oiled baking tray, sprinkle with salt and pepper, and bake for approx. 25 minutes until tender. In the meantime blanch the broccolini by placing in a bowl, covering with boiling water and leaving to stand, covered, for approx. five minutes. Drain.
  3. Bring a pot of water to the boil and cook your pasta until al dente. Drain.
  4. In a large bowl combine the pasta, pumpkin, broccolini and pesto. Toss to thoroughly combine. Divide amongst four bowls and top with the goats cheese, if using.

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