pesto spaghetti with roast pumpkin

How To Make pesto spaghetti with roast pumpkin

• Step 1
  Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
• Step 2
  Place 4 of the garlic cloves into mixing bowl.
• Step 3
  Chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
• Step 4
  Add 30 g of the oil and pumpkin.
• Step 5
  Combine 5 sec/rspeed 1.5. Place on prepared baking tray, place into oven and roast for 20 minutes (180°C). Meanwhile continue with recipe.
• Step 6
  Without cleaning mixing bowl, place Parmesan cheese and remaining 2 garlic cloves.
• Step 7
  Grate 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
• Step 8
  Add basil, spinach, lemon juice and remaining 20 g oil.
• Step 9
  Season with salt and pepper.
• Step 10
  Blend 5 sec/speed 7. Repeat blending if needed 5 sec/speed 7, until a chunky pesto is achieved. Place in a large bowl and set aside. Rinse mixing bowl.
• Step 11
  Place water into mixing bowl.
• Step 12
  Heat 10 min/120°C/speed 1. Meanwhile, prepare asparagus and cherry tomatoes.
• Step 13
  Add pasta through hole in mixing bowl lid.
• Step 14
  Cook 9-10 min/100°C/rspeed 0.5, without measuring cup.
• Step 15
  Meanwhile, add asparagus and tomatoes to baking tray with pumpkin and roast 5-8 minutes (180°C) or until tomatoes have softened.
• Step 16
  Using simmering basket, drain pasta and place in bowl with pesto, then toss to combine. Divide the pasta between 4 serving bowls and top with roasted vegetables, rocket and walnuts. Season with salt and pepper before serving.
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