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Pasta with roasted pumpkin & broccoli pesto

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Roast the pumpkin in a lightly oiled baking tray until tender. 
  • When pumpkin is almost ready, cook the pasta in plenty of boiling water until al dente. Then drain well.
  • In another pot, cook the broccoli in boiling water until crisp-tender.
  • To make the pesto, mash the lemon zest with the garlic, parmesan, oil, lemon juice and drained broccoli in a large bowl. Taste for seasoning.
  • Then add the pasta, roasted pumpkin and seasonings to the pesto. Toss well and serve with a little more grated parmesan sprinkled on top.

Ingredients

  • olive oil spray
  • 1-2 cups cubed pumpkin
  • 400 gm small rigatoni (or any other pasta)
  • 200 gm broccoli, cut into florets
  • grated rind of 1 lemon
  • 1 large garlic clove, crushed
  • 3 tbsp freshly grated parmesan
  • ¼ cup olive oil
  • juice of ½ lemon
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm