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Jasmin

Pesto & Pumpkin Rigatone

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Its nutritious, yummy& quick and easy to cook. My mum used to cook for us when we were children. I now cook this for my family.

Ingredients

  • Basil & buttermilk pesto,
  • 320g rigatoni macaroni,
  • 450g pumpkin, peeled, cut in 1cm cubes
  • 150g fresh, low-fat ricotta crumbled
  • Cooking oil spray
  • Serves 4
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Method

  1. Prepare pesto
  2. Cook pasta in boiling salted water until tender, drain return to panSpray pumpkin with cooking oil spray, heat a large non-stick frying pan over moderate heat. Cook pumpkin for 6-7mins or until cooked and brown.
  3. Add to pasta with pesto and toss to continue.
  4. Top serving with ricotta.
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Notes & Tips

Preparation for Pesto 3/4 cup packed basil leaves 1/4 cup pine nuts tosted 2 cloves garlic crushed 1/3 cup buttermilk 1/4 cup shredded parmesan Place basil, nuts, parmesan and garlic in food processor, process until finely chopped. Add buttermilk, process until combined. If you dont like buttermilk just put plain milk.

Recipe Rating

4
Preparation Time: 20M
Cooking Time: 20M

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