Macaroni with pesto, pumpkin and ricotta

Name: Macaroni with pesto, pumpkin and ricotta
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 600g peeled pumpkin, cut into 2cm pieces; 400g macaroni; leaves from 2 bunches basil; 2 tbsp toasted pine nuts; 2 garlic cloves; 60g grated parmesan; 200ml extra virgin olive oil; 250g crumbled low-fat ricotta; shaved parmesan, to serve

Lynne Mullins

February 18, 2021

easyTime:< 30 minsServes:4

This vegetarian dish can be on the table in about 10 minutes.

Ingredients

600g peeled pumpkin, cut into 2cm pieces
400g macaroni
leaves from 2 bunches basil
2 tbsp toasted pine nuts
2 garlic cloves
60g grated parmesan
200ml extra virgin olive oil
250g crumbled low-fat ricotta
shaved parmesan, to serve

Method

Steam pumpkin for 5-6 minutes, or until tender.
Cook pasta in plenty of lightly salted boiling water until al dente. Drain, reserving 3 tablespoons of the pasta water.
Meanwhile, combine basil, pine nuts and garlic in a food processor and process briefly. Add parmesan and process until combined. With the motor running, slowly pour in the olive oil and process until smooth. Season with salt flakes and cracked black pepper and place in a bowl.
Stir the reserved pasta water into pesto. Toss pesto with pasta and pumpkin.
Serve in 4 warm pasta bowls topped with crumbled ricotta and shaved parmesan.

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