Pumpkin & Pesto Penne
- Reviews 1
Ready In: 30 mins
Serves: 4
Yields: 4 Serves
Ingredients
- 1 tablespoon olive oil
- 2 leeks, medium, pale section only and thinly sliced
- 2 garlic cloves, crushed
- 700 g pumpkin, cut into 1 . 5cm pieces
- 2⁄3 cup vegetable stock
- 250 g cherry tomatoes
- 400 g penne pasta
- 1⁄2 cup basil pesto
- 200 g fresh ricotta, crumbled
Directions
- Heat oil in a large frying pan over moderate heat. Add leek; cook, stirring for 5 minutes or until soft. Add garlic; cook for 1 - 2 minutes or until fragrant. Stir in pumpkin and stock; cook, covered for 5 minutes or until pumpkin is tender. Stir in tomatoes; cook for 5 minutes, stirring occasionally.
- Meanwhile, cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender. Drain. Return pasta to pan.
- Add pumpkin mixture and pesto to pasta. Season with salt and pepper. Toss to combine. Gently fold in ricotta. Spoon into shallow serving bowls. Serve at once.
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