Turbo pasta with pumpkin and cranberry pesto

Name: Turbo pasta with pumpkin and cranberry pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 600 g Hokkaido Pumpkin; 60 g Arugula; 400 g Spaghetti; 2 TABLESPOONS Olive oil; 2 TABLESPOONS dried cranberries; 1 TABLESPOON salted macadamia nuts; 1 glass (approx. 190 g) Pesto

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

Pasta with pumpkin is already pretty tasty anyway, but when a refined pesto comes into play, there's no stopping you at the table.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
600 g Hokkaido Pumpkin
60 g Arugula
400 g Spaghetti
2 TABLESPOONS Olive oil
2 TABLESPOONS dried cranberries
1 TABLESPOON salted macadamia nuts
1 glass (approx. 190 g) Pesto

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the pumpkin, cut in half, remove seeds and dice with skin. Clean, wash, drain and chop the rocket salad a little smaller.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Fry pumpkin in hot oil while turning for 5-7 minutes. Season to taste with salt and pepper. Coarsely chop cranberries and macadamia nuts. Stir both into the pesto.
3
Drain the pasta. Mix with pumpkin, arugula and pesto.