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.
Roasted pumpkin & pesto spookghetti
Ingredients
4
servings
-
- 1
- 4 tbsp
- 1 pack
- 150 g
- 500 g
- 1 jar
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Preparation
1. Start by preheating your oven to 200c. On a large chopping board, slice your pumpkin in half tostart with and then scoop out the seeds (if they're still in there) Leave these to the side for amoment. Cut your pumpkin into medium sized chunks and spread onto two baking trays. Drizzlewith the olive oil, salt and pepper and then roast for 35 - 40 minutes until cooked through andgolden 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'recrispy. When your pumpkin is done, grab one of the baking trays and pop your walnuts on. Put itinto 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 andcook for 9-10 minutes. Drain, reserving a little bit of the pasta water in a mug and then pop back inthe large pan. Add your jar of pesto and stir to combine. Add your pumpkin, bacon lardons andwalnuts and mix carefully. If it needs loosening, add a little pasta water. Divide into four bowls andserve.
