Macaroni with pesto, pumpkin and ricotta
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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Original URL: https://www.smh.com.au/goodfood/recipes/macaroni-with-pesto-pumpkin-and-ricotta-20111019-29vt6.html