|½ cup||Basil leaves|
|1 bunch||Wild rocket, (100g), coarsely chopped (Main)|
|2 cloves||Garlic, large, chopped|
|½ cup||Parmesan cheese, finely grated|
|50 g||Pine nuts, or almonds|
|½ cup||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|4 Tbsp||Olive oil|
|600 g||Crown pumpkin, peeled and seeds removed (Main)|
|1 to taste||Black pepper|
|200 g||Fettuccine, dried (Main)|
|8 stalks||Asparagus, trimmed and halved|
|80 g||Wild rocket, torn|
|80 g||Salami, diced|
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- To make pesto, place rocket, basil, garlic, nuts and parmesan in a food processor. Process until finely chopped. With the motor running, gradually pour in oil, mixing until a paste is formed. Season. Makes about one cup.
- To prepare vegetables, preheat oven to 200 degC. Brush a roasting pan with olive oil. Cut pumpkin into 2cm cubes. Place in roasting pan. Season. Drizzle with olive oil. Roast for about 20 minutes, until golden and tender. Alternatively, place in a large casserole and cook in microwave for about five minutes.
- Meanwhile, cook fettuccine according to packet instructions. Add asparagus pieces during last three minutes of cooking. Drain well and place in a large bowl.
- Add pumpkin, salami, rocket leaves and three tablespoons of rocket pesto. Gently toss to combine. Serve in bowls and drizzle with a little more pesto. Leftover pesto can be covered and refrigerated for two to three days and enjoyed as a dip, on canapes or salads.