This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 200°C. Place the pumpkin cubes in a roasting pan, toss them in the olive oil, sprinkle over the sea salt and roast them in the preheated oven for 35-40 minutes until they are tender and slightly caramelised.
2.Cook the pasta according to the packet instructions. Drain the pasta and return it to the pan. Stir in three-quarters of the cup of basil pesto with the extra virgin olive oil and chilli flakes. Season to taste.
3.Spoon the pasta into a large, warmed serving bowl or individual dishes. Top the pasta with the roast pumpkin and spoon a little of the remaining pesto over the pumpkin. Scatter over the pine nuts and shaved parmesan and garnish the pasta with fresh basil leaves to serve, if using.
