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.

  • 40 mins preparation
  • Serves 4
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  • 800 gram pumpkin, cut into thin wedges
  • 1 red capsicum, quartered
  • 1 yellow capsicum, quartered
  • 2 tablespoon olive oil
  • 1 kilogram uncooked king prawns, shelled, deveined, tails intact
  • 375 gram dried pappardelle pasta
  • 120 gram fresh ricotta, crumbled
  • 1 tablespoon pumpkin seeds, toasted
Pumpkin seed pesto
  • 1/3 cup pumpkin seeds, toasted
  • 1 clove garlic, quartered
  • 60 gram baby spinach leaves
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup olive oil


  • 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.