Roasted Pumpkin Pesto Pasta

Roasted Pumpkin Pesto Pasta Ingredients

500 g dried pasta of choice (cooked till al dente, according to packaging instructions)400 g pumpkin flesh (cut into 1 inch cubes)2 tbsp pumpkin seeds1 head garlic (halved)1 sprig rosemary1/2 cup extra virgin olive oil (plus more for roasting pumpkin)1 tsp cumin seeds1/2 tsp chilli powder or cayenne (optional)1 tsp salt2 tbsp parmesan cheese (plus more for garnishing)

Steps

On a lined baking tray, place cubed pumpkin flesh & pumpkin seeds.Drizzle 2 tbsp of olive oil, sprinkle cumin, chilli powder, salt & give it a good mix.Place garlic halves in the middle of baking tray, drizzle with 1 tbsp of olive oil & place rosemary sprig on top.Bake at 200 deg C for 30-45 mins (stirring every 15 mins) till pumpkin is soft & has started to caramelise at the edges (remove garlic & pumpkin seeds earlier to prevent them from browning too much)Remove from oven & set aside to cool.Place cooled pumpkin flesh (save some for garnishing) in a blender, squeeze out the roasted garlic flesh into the blender, add 1 tbsp of pumpkin seeds & process on medium low speed while drizzling in the olive oil.When puree is smooth, add the parmesan cheese & process for another 30 secs.Taste to adjust seasoning.Boil pasta, drain (reserving 1 cup of pasta water) & combine with the pasta pesto in a large bowl.Add just enough reserved pasta water to achieve desired consistency of sauce.Transfer pasta onto individual serving plates, garnish with reserved pumpkin flesh & seeds, chopped parsley (optional), grated parmesan & chilli flakes (optional) & serve immediately.