Pesto Spaghetti with Pumpkin and Asparagus
This is a recipe by Sam Wood.
Serves 2
Ingredients
150g of wholemeal spaghetti
300g pumpkin diced
1 cloves of garlic crushed
1 tsp of olive oil
10 spears of asparagus, washed and trimmed
12 cherry tomatoes halved
1 tbs of basil pesto
50g of rocket leaves
Salt and pepper to season
Method:
Preheat oven to 180.
In a bowl season pumpkin with olive oil and garlic. Spread pumpkin onto a prepared baking tray and roast for 20 minutes or until golden brown.
Bring a large saucepan of water to the bowl and cook spaghetti as per packet instructions.
Heat a frying pan over medium heat and add a dash of oil, quickly sautΓ© cherry tomatoes and asparagus.
Once pasta is cooked, drain and then return to the pot. Toss with asparagus, tomatoes, pesto until well combined. Add pumpkin and gently toss.
Serve pasta with rocket and cheese :) Enjoy.
