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PUMPKIN PESTO PASTA
PREP I 40 min
COOK I 35 min
SKILL I Advanced
DIET I Low-Calories
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/PLATE-RECIPE-7.png)
![](https://maryroa.com/fresco/wp-content/uploads/2020/11/BASIL-PARMESAN-pesto-jar-3.png)
INGREDIENTS
(4 Servings)
- 1 pie pumpkin, peeled, seeded and diced
- 2 tablespoons Fresco Basil + Parmesan Pesto
- 1 lb fresh pasta
- ½ cup small mozzarella cubes
- 2 cups of fresh packed basil leaves
- 2 cloves of garlic
- ¼ cup pine nuts
- ¼ cup parmesan cheese
- ⅔ cup good quality extra virgin olive oil
- 2 Tbsp olive oil
- Salt and pepper to taste
INSTRUCTIONS
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-01-1024x1024.png)
Preheat oven to 375.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-02-1024x1024.png)
Place pumpkin on a baking sheet and mix well with olive oil and a sprinkle of salt and pepper. Roast pumpkin until tender, approx 25 minutes.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-03-1024x1024.png)
Boil water in a large pot. To make sure pasta doesn’t stick together, use at least 4 quarts of water for every pound of the pasta.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-04-1024x1024.png)
Salt the water with at least a tablespoon—more is fine. The salty water adds flavor to the pasta.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-05-1024x1024.png)
Add pasta. Pour pasta into boiling water. Don’t break the pasta; it will soften up within 30 seconds and fit into the pot.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-06-1024x1024.png)
Stir the pasta. As the pasta starts to cook, stir it well with the tongs so the noodles don’t stick to each other (or the pot).
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-07-1024x1024.png)
Test the pasta by tasting it. Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right. Pasta cooked properly should be al dente—a little chewy.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-08-1024x1024.png)
Drain cooked pasta well in a colander. If serving hot, add sauce right away; if you’re making a pasta salad, run noodles under cold water to stop the cooking.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-09-1024x1024.png)
Combine all ingredients for pesto (except oil) in food processor. Pulse until coarsely chopped.
![](https://maryroa.com/fresco/wp-content/uploads/2020/12/NUMBERS-10-1024x1024.png)
Slowly drizzle in olive oil while food processor is running until smooth. Add salt and pepper to taste. Combine pasta, pesto and pumpkin and mix well. Serve topped with additional parmesan if desired.
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![](https://maryroa.com/fresco/wp-content/uploads/2020/12/Untitled-1.png)