This quick wintery pasta is new on the menu this week. Let us know what you think!
Pumpkin, pea and pesto pasta. Rigatoni, rocket pesto, roasted organic buttercup and walnut
Cook time: 40 minutes
couple or family
Ingredients
Ingredient
Couple
Family
Buttercup pumpkin
Couple
AllFamily
AllRigatoni
Couple
350gFamily
500gPeas
Couple
1 bagFamily
1 bagPesto
Couple
1 pottleFamily
1 pottleWalnut
Couple
1 bagFamily
1 bagLemon
Couple
1Family
2Instructions
1
Preheat oven to 200. On the family plan cut the pumpkin in half, scoop out the seeds and discard. Cut the pumpkin, with the skin on, into rough 2 cm cubes, toss with salt and oil and roast for 25 minutes tossing a couple of times until golden.
2
Bring a large pot of salted water to the boil.
Cook the pasta for about 14 minutes until al dente just before the pasta is ready remove some pasta water to thin out the pesto, 1 cup for the couples, 1 and half cups for the family plan. Add the peas to the pasta in the pot.
3
Strain the pasta and peas.
Add the pesto and most of the pasta water into the pot and give it a good mix. Add back in the pasta and peas along with the roast pumpkin and crushed walnuts. Squeeze in the lemon juice. Give it a good mix.
Taste and add salt as needed.
Enjoy!
