Pumpkin & Pesto Salad
For this recipe, I use a pesto called Barilla iPesti alla Genovese, but any basil pesto works well.
For this recipe, I use a pesto called Barilla iPesti alla Genovese, but any basil pesto works well.
You can also add pasta to this recipe as well.
Ingredients
-1/2 butternut pumpkin, chopped in large chunks,
-Olive oil, a drizzle
-3/4 cup of pepitas (pumpkin seeds), dry toasted
-2 or 3 handfuls of spinach & beet leaves
-2 tbsp pesto sauce
-Parmasan, salt & peper to taste
-Olive oil, a drizzle
-3/4 cup of pepitas (pumpkin seeds), dry toasted
-2 or 3 handfuls of spinach & beet leaves
-2 tbsp pesto sauce
-Parmasan, salt & peper to taste
Method
1) Preheat oven to 200°C
2) Spread out pumpkin on a roasting tray & drizzle with olive oil
3) Roast pumpkin for 30-40 mins, until golden and soft
4) Allow to slightly cool
5) Mix pumpkin and remaining ingredients together. Yum.
2) Spread out pumpkin on a roasting tray & drizzle with olive oil
3) Roast pumpkin for 30-40 mins, until golden and soft
4) Allow to slightly cool
5) Mix pumpkin and remaining ingredients together. Yum.
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