Ingredients Jump to Instructions ↓

  1. 45g (1/4 cup) pine nuts

  2. 1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces 1/2 cup olive oil

  3. 240g cherry truss tomatoes

  4. 400g dried spaghetti

  5. 3 chicken breast fillets

  6. 1 1/2 cups fresh basil leaves

  7. 1 small garlic clove, halved

  8. 1/2 cup shredded parmesan

  9. 1/2 cup buttermilk Fresh basil leaves, extra, to serve

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Bake pine nuts for 5 minutes or until toasted. Transfer to a plate to cool. Place pumpkin on the tray and drizzle with a tablespoon of oil. Season. Bake for 30 minutes. Add tomatoes and bake for 15 minutes or until pumpkin is golden and tomatoes are soft. Cook pasta in a pan of salted boiling water. Drain and return to the pan. Heat a tablespoon of the remaining oil in a large frypan over medium-high heat. Add chicken and cook for 5 to 6 minutes each side or until cooked. Shred into large pieces. Pulse basil, garlic, pinenuts and parmesan in a food processor until finely chopped. With the motor running, gradually add remaining oil in a thin steady stream. Transfer to a bowl. Stir in the buttermilk. Add chicken and pesto to pasta, and toss well. Add the pumpkin and gently toss to coat. Serve topped with the tomatoes and extra basil leaves.


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