Pâtes au pesto de courge rôtie

Ingrédients

• 500 g dried pasta of choice (cooked till al dente, according to packaging instructions)
• 400 g pumpkin flesh (cut into 1 inch cubes)
• 2 tbsp pumpkin seeds
• 1 head garlic (halved)
• 1 sprig rosemary
• 1/2 cup extra virgin olive oil (plus more for roasting pumpkin)
• 1 tsp cumin seeds
• 1/2 tsp chilli powder or cayenne (optional)
• 1 tsp salt
• 2 tbsp parmesan cheese (plus more for garnishing)

Préparation

1. 1

   --- Steps ---

2. 2

   On a lined baking tray, place cubed pumpkin flesh & pumpkin seeds.

3. 3

   Drizzle 2 tbsp of olive oil, sprinkle cumin, chilli powder, salt & give it a good mix.

4. 4

   Place garlic halves in the middle of baking tray, drizzle with 1 tbsp of olive oil & place rosemary sprig on top.

5. 5

   Bake at 200 deg C for 30-45 mins (stirring every 15 mins) till pumpkin is soft & has started to caramelise at the edges (remove garlic & pumpkin seeds earlier to prevent them from browning too much)

6. 6

   Remove from oven & set aside to cool.

7. 7

   Place cooled pumpkin flesh (save some for garnishing) in a blender, squeeze out the roasted garlic flesh into the blender, add 1 tbsp of pumpkin seeds & process on medium low speed while drizzling in the olive oil.

8. 8

   When puree is smooth, add the parmesan cheese & process for another 30 secs.

9. 9

   Taste to adjust seasoning.

10. 10

    Boil pasta, drain (reserving 1 cup of pasta water) & combine with the pasta pesto in a large bowl.

11. 11

    Add just enough reserved pasta water to achieve desired consistency of sauce.

12. 12

    Transfer pasta onto individual serving plates, garnish with reserved pumpkin flesh & seeds, chopped parsley (optional), grated parmesan & chilli flakes (optional) & serve immediately.