Prawn & pumpkin pesto pasta

This prawn and pumpkin pesto pasta is ready in just 40 minutes, but will look and taste like you’re a seasoned pro. The juicy prawns and freshly-made pesto are a magical combo.


Pumpkin seed pesto


1.Preheat oven to 200°C. Line an oven tray with baking paper.
2.Place pumpkin and capsicum on tray; drizzle with half the oil. Bake for 20 minutes until the veges are just tender.
3.Meanwhile, to make the pumpkin seed pesto, blend the seeds, garlic, spinach and parmesan until coarsely chopped. With motor operating, add oil in a thin, steady stream until combined. Season. Cover with plastic wrap.
4.Heat remaining 1 Tbsp olive oil in a frying pan over high heat; cook prawns, stirring, for 3 minutes or until changed in colour and cooked through.
5.Cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup of the cooking liquid. Return pasta to pan.
6.Add pumpkin seed pesto to pasta with roasted pumpkin and capsicum, prawns and reserved cooking liquid; toss to combine. Sprinkle with ricotta and pumpkin seeds to serve.

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