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Macaroni with pesto, pumpkin and ricotta

Lynne Mullins

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Easy, cheesy macaroni.
Easy, cheesy macaroni.Natalie Boog

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

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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

  1. 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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Default avatarLynne Mullins is a columnist.

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