Summary

Ingredients

• 500 g pasta
• 200 g pumpkin (se)
• 70 g rocket
• 1 clove garlic
• 40 g walnuts
• 30 g parmesan, freshly rated
• 200 ml cream
• salt and pepper
• Olive oil, good

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Instructions

1. Bake the pumpkin whole with the skin in the oven (circulating air approx. 180 °) for 20 minutes, take out of the oven, remove the skin and seeds and cut the pumpkin flesh into cubes. Coarsely chop the rocket and mix with the pumpkin cubes, season with salt and pepper.
2. Cook the pasta according to the instructions on the packet, drain and mix immediately with the pumpkin and rocket mixture.
3. Chop the walnuts, garlic, parmesan, salt, pepper and a little olive oil with the magic wand or the food processor, then put in a pan, add the cream and heat on low heat.
4. Put a couple of spoonfuls of warm pesto into each plate, pour the pasta with the vegetables on top and enjoy!