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Pumpkin pesto pasta

  • Timer Prep 15 min
    Cook 30 min
  • Chart 556.0 cal/
  • Chef hat Easy


Peel and cut into small chunks the pumpkin or squash. Grate the garlic cloves.


  1. 1 Heat the oven to 190°C/170°C fan/gas 5.
  2. 2 Put the pumpkin into a baking dish, drizzle with 2 tbsp olive oil and roast for 30 minutes.
  3. 3 Spread the pumpkin seeds on a baking tray and bake for 6 minutes.
  4. 4 Allow to cool.
  5. 5 For the pesto, use a pestle and mortar to work the pumpkin seeds, basil, parsley, 4 tbsp olive oil, pumpkin seed oil, garlic and a pinch of salt into a paste.
  6. 6 Grate 30g pecorino and stir it into the pesto with the lemon juice.
  7. 7 Meanwhile, cook the pasta according to the pack instructions, reserving a little cooking water before draining.
  8. 8 Return the pasta to the pan, add the pesto and enough cooking water to loosen the mixture.
  9. 9 Toss through the pumpkin.
  10. 10 Divide among 4 serving plates and top with 20g pecorino shavings, rocket leaves and a drizzle of pumpkin seed oil.
  • Average per serving
  • Calories 556.0kCal
  • Fat33.7g
  • Saturated6.9g
  • Salt0.81g
  • Carbohydrates49.5
  • Sugar3.5g
  • Protein16.6g
  • Fibre2.7g