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Pasta with Asian Pesto and Roasted Pumpkin
400g pumpkin, peeled, de-seeded and cut into 3cm pieces 3 tbsp olive oil 1 tsp crushed garlic salt and ground black pepper 200g dried fusilli, or pasta tubes ½ cup Asian Pesto parmesan shavings, to serve
© Annabel Langbein Media
Pre-heat oven to 220°C. Place pumpkin in a roasting dish, mix through oil and garlic, season with salt and pepper. Roast for 30 minutes until lightly golden, stirring once. Cook pasta according to manufacturer’s instructions while pumpkin roasts. Drain pasta and toss through pesto and roasted pumpkin. Garnish with shavings of parmesan cheese.
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