The only thing that I can get on board with is the consumption of orange which also leaves me confused but I’ll go with it in the hope to not be too much of a negative nelly. Does anyone actually enjoy the texture and flavour of Candy Corn?? I think not. At least Halloween coincides perfectly with my Chronicles Of The Hidden Vegetables and Meatless Mondays. Both results: a huge success.
Roasted Pumpkin & Walnut Pesto Pasta
- Olive oil
- 300g peeled and chopped pumpkin (about half a butternut)
- Small handful of walnuts
- Small handful of grated parmesan
- Small bunch of chopped parsley
- 500g pasta – I used casarecce
- Salt & pepper
First things first: turn your oven on to 180.
Once your pumpkin is prepped and your ovens at temperature, pop it on a tray, drizzle with a bit of olive oil and salt and roast until golden and tender (in my oven this was 15 mins).
Using a food processor or stick blender pulse the pumpkin, walnuts, parmesan, parsley and about 1/4 cup of olive oil until a pesto starts to form. Don’t over puree – you want to keep a bit of the texture. If you need to loosen it up just add a bit more oil.
Cook your pasta then once drained and rinsed add the pesto along with a little splash of water then heat through. Season with salt and pepper then that’s it!