Pasta with Pumpkin and Pesto

Name: Pasta with Pumpkin and Pesto
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Italian
Ingredients: 400 g pumpkin flesh (butternut); 60 ml sweet-spicy chili sauce; 250 g arugula; 100 g grated Parmesan; 60 g roasted pine nuts; 4 anchovy fillets; 120 ml olive oil; Salt; freshly ground pepper; 600 g whole wheat penne; 2 handfuls baby spinach; 150 g sheep cheese; 60 g shaved Parmesan

Prep: 15min

| Servings: 8 | Cook: 45min

The pasta with pumpkin and pesto from Spoonsparrow is always a great side for grilling!

Ingredients

400 g pumpkin flesh (butternut)
60 ml sweet-spicy chili sauce
250 g arugula
100 g grated Parmesan
60 g roasted pine nuts
4 anchovy fillets
120 ml olive oil
Salt
freshly ground pepper
600 g whole wheat penne
2 handfuls baby spinach
150 g sheep cheese
60 g shaved Parmesan

Instructions

1.
Dice the pumpkin flesh and mix with the chili sauce. Spread on a parchment-lined baking sheet and bake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 40 minutes.
2.
Wash, dry, trim and roughly chop the arugula for the pesto. In a blender combine with grated Parmesan, pine nuts and anchovies, pulsing until not too fine. Add olive oil while blending, then season with salt and pepper.
3.
Cook the pasta in salted water until al dente.
4.
Wash, discard stems and spin dry the spinach. Cube the sheep cheese and mix it with the spinach, pumpkin, drained pasta (add a splash of cooking water if needed) and shaved Parmesan in a large bowl. Season to taste and serve.