Pumpkin pasta with rocket-cranberry-pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast the nuts in a pan without fat while turning them golden brown. Remove from the pan and allow to cool for approx. 15 minutes

2. 2

   Meanwhile, wash the rocket, shake it dry and cut it into small pieces, except for a little to garnish it. Chop the cranberries. Crumble apple chips. Peel garlic and chop finely. Wash lemon hot, grate dry and grate peel thinly. Halve the lemon, squeeze one half. Chop nuts

3. 3

   Put the rocket, cranberries, apple chips, garlic, lemon peel and nuts in a large mortar and crush them slightly, dripping 80 ml of olive oil into it (if there is no mortar, simply cut the ingredients for the pesto into small pieces and mix them with the olive oil). Season with salt, pepper, 1 tbsp. agave syrup and lemon juice

4. 4

   Pumpkin wash, clean, halve and remove seeds. Cut pumpkin halves into small cubes. Prepare noodles in boiling salted water according to package instructions

5. 5

   Heat 2 tablespoons of olive oil in a frying pan. Fry the pumpkin for 5-7 minutes, turning it over. Add 1-2 tbsp. agave syrup and allow to caramelise slightly. Season to taste with salt and pepper. Drain noodles, put them in a sieve and add to the pumpkin. Add half of the pesto and mix everything well. Pour into bowls and garnish with the rest of the rocket. Add the rest of the pesto

Nutrition Facts

KCAL
690 kcal

CARBS
106 g

FATS
23 g

PROTEINS
15 g