Pumpkin pasta with basil pesto

Ingredients for 4 servings:

• 20 g pine nuts
• 1 clove(s) garlic, fresh
• 1 bunch of basil
• 80 ml olive oil
• 25 g Parmesan, freshly grated
• 250 g whole wheat spaghetti
• 300 g Hokkaido pumpkin(s)
• 60 g arugula
• 40 g peanuts or cashews, salted
• 40 g feta cheese
• salt and pepper
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, simple

For the basil pesto, roast the pine nuts in a pan without fat over medium heat until golden brown, transfer to a plate, and let cool. Peel and roughly chop the garlic. Finely chop the basil leaves, salt, and garlic in a blender. Gradually add the olive oil and mix well. Add the cooled pine nuts and chop finely. Stir in the Parmesan cheese. For the pumpkin, preheat the oven to 180°C (350°F). Cut the pumpkin into small cubes and arrange on a baking tray lined with baking paper. Then season. Place the tray in the oven and bake the pumpkin for 20 minutes. Cook the spaghetti in plenty of salted water for 10 minutes. Drain the water and briefly rinse the spaghetti in cold water in a colander. Wash the arugula and divide it between the plates. Arrange the pumpkin, shredded feta, spaghetti, and nuts on the plates, garnish with pesto and tomatoes, and serve.