Pasta With Pumpkin Pesto Food

PASTA WITH PUMPKIN & PESTO

Steps:

• Cook pasta according to pkt directions.
• Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
• Add pesto sauce and combined evaporated milk and cornflour.
• Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
• Add salt and pepper to taste.
• Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.

CLASSY PUMPKIN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
• Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
• Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.

CREAMY PUMPKIN PASTA

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

PUMPKIN SEED PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Blanch the kale leaves in the boiling water for 15 seconds, and them transfer them to a sieve. (Leave the boiling water on the stove to use for the pasta.) Using a spatula, press the kale leaves firmly into the sieve to release as much water as possible. Transfer the kale leaves to a blender.
• Add the toasted pumpkin seeds, Parmesan, garlic, salt and pepper to the blender and pulse briefly to combine the ingredients. With the blender running, stream in the olive oil and continue blending, scraping down the sides of the blender as needed, until the mixture is a smooth puree. Set the pesto aside.
• Heat a large saute pan over medium heat. Rinse and thoroughly dry the chicken breasts. Sprinkle them liberally with salt and pepper.
• Add the butter to the heated pan. Place the chicken breasts in the pan and allow them to cook until they naturally release from the pan. Flip the chicken breasts once and continue cooking until they reach 165 degrees F on an instant-read thermometer and are no longer pink.
• While the chicken cooks, add the linguine to the pot of boiling salted water and cook until al dente, 9 to 11 minutes.
• Drain the pasta and transfer it to a large bowl. Add the pesto to the bowl, tossing to combine. Slice the seared chicken breast and serve it alongside the pasta.

BACON PUMPKIN AND PESTO PASTA

Steps:

• Pre-heat oven to 200°C.
• Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
• Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
• Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
• Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
• Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.