|4 tbsp tbsp||olive oil olive oil|
|sea salt sea salt|
|black pepper black pepper|
|1 packs pack||lardons lardon|
|150 g g||walnuts walnut|
|500 g g||spaghetti spaghetti|
|1 jars jar||green pesto green pesto|
Roasted pumpkin & pesto spookghetti
If luring your little people to the dinner table on Halloween night is a challenge, then this dish is for you. Serve with two portions of your favourite vegetables.
1. Start by preheating your oven to 200c. On a large chopping board, slice your pumpkin in half to
start with and then scoop out the seeds (if they’re still in there) Leave these to the side for a
moment. Cut your pumpkin into medium sized chunks and spread onto two baking trays. Drizzle
with the olive oil, salt and pepper and then roast for 35 - 40 minutes until cooked through and
golden at the edges. Once roasted, the skin can easily be peeled by hand.
2. In a cold frying pan, add your bacon lardons and fry gently over a medium heat until they’re
crispy. When your pumpkin is done, grab one of the baking trays and pop your walnuts on. Put it
into the oven for five minutes (max) to toast them.
3. In your largest saucepan, boil some water and add a large pinch of sea salt. Add your pasta and
cook for 9-10 minutes. Drain, reserving a little bit of the pasta water in a mug and then pop back in
the large pan. Add your jar of pesto and stir to combine. Add your pumpkin, bacon lardons and
walnuts and mix carefully. If it needs loosening, add a little pasta water. Divide into four bowls and