Pasta with Chilli Roasted Pumpkin and Pumpkin Seed Pesto

Super seasonal, super quick and a pesto you can use on any kinds of roasted veg all autumn and winter long!

What I did:

Roasted the sliced pumpkin (quite thin, 4-5mm) at 220C tossed in a little oil, some salt and chilli flakes, until it was really nice and soft and caramelised.

Made a pesto from: toasted pumpkin seeds, parsley, coriander, garlic, salt, a little lemon juice, extra virgin olive oil and cold-pressed rapeseed oil. Ratio of parsley to coriander was about 2:1.

Cooked the pasta, then to serve: smushed the pumpkin a little, mixed it through the pasta with some of the pesto and some pasta water. 

It was so yummy, and perfect for a chilly autumn evening. And remember pesto freezes a treat so making extra is never a bad thing!