in Italy

Pasta with pumpkin, arugula and walnut pesto

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Ingredients for 4 servings:

  • 500 g pasta
  • 200 g pumpkin(s)
  • 70 g arugula
  • 1 garlic clove(s)
  • 40 g walnuts
  • 30 g Parmesan, freshly grated
  • 200 ml cream
  • salt and pepper
  • Olive oil, good

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Bake the pumpkin whole, with the skin on, in the oven (convection oven at approximately 180°C) for 20 minutes. Remove from the oven, remove the skin and seeds, and dice the pumpkin flesh. Roughly chop the arugula and mix with the pumpkin cubes, season with salt and pepper. Cook the pasta according to the package instructions, drain, and immediately toss with the pumpkin and arugula mixture. Chop the walnuts, garlic, Parmesan cheese, salt, pepper, and a little olive oil using a hand blender or a food processor. Then add to a pan, add the cream, and heat over low heat. Spoon a few spoonfuls of warm pesto into deep plates, top with the pasta and vegetables, and enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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