Name: Mini pumpkins with pesto risoni
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 6 320 gram golden nugget pumpkins; olive oil cooking spray; 1/2 cup risoni; 200 gram cherry tomatoes, cut into halves; 1/4 cup bought basil pesto; 1/2 cup grated tasty cheese; mixed salad, to serve

Mini pumpkins with pesto risoni

Serves 6

Prep

15M

Cook

Total

1H 15M

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Ingredients

6 320 gram golden nugget pumpkins

olive oil cooking spray

1/2 cup risoni

200 gram cherry tomatoes, cut into halves

1/4 cup bought basil pesto

1/2 cup grated tasty cheese

mixed salad, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Cut tops from pumpkins. Using a teaspoon, remove and discard pulp and seeds. Place pumpkins and tops on a baking tray; spray with oil. Bake for 40-45 minutes or until just tender.

2.Meanwhile, cook pasta in a medium saucepan of boiling salted water for 10 minutes or until tender. Drain.

3.Combine pasta, tomato, pesto and cheese in a medium bowl. Spoon mixture into pumpkins, then top with lids. Bake for 15 minutes or until heated. Serve with salad.

Make ahead: Make risoni filling the day before; prepare and fill pumpkin just before serving. Risoni is rice-shaped pasta. Use any small pasta shape; cooking time may vary.
Note

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Ingredients

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