Pesto & Pumpkin Rigatone
Recipe submitted by Jasmin
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
Method
- Prepare pesto
- 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.
- Add to pasta with pesto and toss to continue.
- Top serving with ricotta.
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.
