PESTO CHICKEN PASTA WITH PUMPKIN – serves 4
1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
240g cherry truss tomatoes
400g dried spaghetti
2 chicken breast fillets, steamed whole until tender, then sliced thinly
˝ cup olive oil
45g pine nuts
25g fresh basil leaves
1 small garlic clove, halved
65g parmesan cut into cubes
˝ cup buttermilk (made from butter I made a while ago that I froze)
Fresh basil leaves, extra, to serve (forgot to add)
Preheat oven to 200°C.
Place pumpkin on a baking tray and drizzle with a tbsp of light olive oil. Sprinkle with sea salt & black pepper.
Lie prosciutto slices over the top of the pumpkin and bake for about 30 minutes.
Lightly toast the pine nuts in a non stick frypan. Remove from heat and set aside.
Meanwhile, place cubed parmesan into TM bowl. Grate about 6 secs/speed 8.
Add basil, garlic and pinenuts to bowl. Chop 10 secs/speed 6.
With motor running on speed 4, MC off. Pour oil onto lid and allow to flow into bowl. Scrape into a small bowl. Stir in the buttermilk.
Remove prosciutto from tray onto a plate and leave to cool.
Add tomatoes to the pumpkin and bake for around 15 - 20 minutes or until pumpkin is golden and tomatoes are soft.
Break up prosciutto with fingers once cooled and put aside.
Meanwhile, cook pasta in a pan of salted boiling water. Drain and place into a large warmed bowl.
Pour pesto/buttermilk mixture into the bowl containing pasta. Add chicken and toss well.
Add the pumpkin and prosciutto, and gently toss to coat. Serve topped with the tomatoes and extra basil leaves.