Spaghetti with Roast Pumpkin and Pesto

Preheat oven to 180°C.

In a bowl, season the pumpkin and toss in ½ tablespoon olive oil with the crushed garlic clove. Spread onto a prepared baking tray and roast for 20 minutes or until golden.

Bring a large saucepan of water to boiling and cook spaghetti according to packet directions.

Heat a fry-pan over medium high heat and add remaining oil. Quickly sauté asparagus and cherry tomatoes.

Once pasta is cooked, drain and then return to the pot. Toss through the asparagus, cherry tomatoes and pesto until well combined. Add in pumpkin and gently toss.

Serve pasta mixture between two bowls and top with rocket and scatter the walnuts through.

Energy 1836kj Calories 439cal Protein 14g Fibre 11g Fat 16g Saturated Fat 2g Carbs 61g Sugar