Pesto spaghetti with roast pumpkin

Pesto spaghetti with roast pumpkin

4.7 517 valutazioni

Prep. 20min

Totale 50min

4 portions

Ingredienti

garlic cloves
6
extra virgin olive oil
50 g
pumpkin cut into pieces (2-3 cm)
400 - 450 g
Parmesan cheese
50 g
fresh basil leaves
40 g
fresh baby spinach
100 g
lemon juice only
1
sea salt to taste
ground black pepper to taste
water
1500 g
cherry tomatoes (approx. 1 punnet), cut into halves
200 g
asparagus trimmed and cut into thirds
1 bunch
dried spaghetti (wholemeal or spelt)
220 g
rocket (approx. 60 g), to serve
walnuts (approx. 40 g), roughly broken
1 - 2 tbsp

Difficoltà

facile

Valori nutritivi per 1 portion

Sodio 281.8 mg

Proteine 18.3 g

Calorie 2097.8 kJ / 499.5 kcal

Grassi 25.2 g

Fibre 12.4 g

Grassi saturi 5.1 g

Carboidrati 44 g

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Australia e Nuova Zelanda

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