Roasted pumpkin pesto rigatoni recipe
Created by The Tesco Recipes team
Roasted pumpkin is blended with toasted cashews and cheese to make a creamy pesto. Perfect for those cold weeknights when you need a cosy bowl of pasta.
See method- Serves 4
- Takes 20 mins
- 477 calories / serving
Ingredients
- 50g cashews, finely chopped
- 2 rosemary sprigs, leaves removed and finely chopped
- 250g roasted pumpkin or butternut squash
- 2 garlic cloves, crushed
- 40g pecorino, grated, plus extra to serve
- 30ml extra-virgin olive oil
- 300g rigatoni or Tesco Finest rigatoni
- ½ red chilli, finely sliced, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2000kJ 477.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 58.2gProtein 17.3gFibre 4.7g
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- Put a frying pan over a medium heat. Toast the cashews for 3-5 mins until golden, then add the rosemary and cook for 1 min more or until fragrant. Tip into a medium heatproof bowl.
- Scoop the roasted pumpkin or butternut squash from the skins and mash with the garlic in a bowl. Add to the heatproof bowl along with the pecorino and oil and mix well (or pulse with a hand blender).
- Cook the pasta to pack instructions, reserving a mug of the pasta water. Drain and return to the pan but keep off the heat. Gradually add the pasta water to the bowl of pumpkin pesto, whisking to make a creamy sauce. Add the pesto to the pan of pasta and mix again.
- Plate up the pumpkin pasta, grate over a little extra pecorino and sprinkle with the chilli slices and pumpkin seeds, if you like.
- Storage: The pumpkin pesto sauce can be made in advance and will keep in the fridge for 3 days or frozen for 1 month.
- See our recipe for Roasted pumpkin
- See more Pasta recipes
