Roast pumpkin pesto pasta

1. To make the pesto, heat a large frying pan over medium heat. Toast pine nuts for 1-2 minutes or until lightly golden. Transfer half to a small food processor. Add basil leaves (reserve some for garnish), garlic and lemon juice and then blitz until finely ground. Stir through olive oil and half the parmesan. Set aside.
2. Return pan to medium heat and add one tablespoon olive oil. Cook pumpkin, stirring occasionally, for 5-6 minutes or until golden and tender. Add garlic and spring onions and cook for a further minute or until fragrant. Season with a pinch of salt.
3. Meanwhile, bring a large saucepan of water to the boil over high heat. Cook fettucine according to packet directions. Reserve ½ cup of cooking liquid, before draining.
4. Toss fettucine, baby spinach and pesto in the pan with the pumpkin. Add reserved cooking water if necessary, to achieve the perfect sauce consistency.
5. Divide pasta between serving bowls. Finish with remaining pine nuts, parmesan and reserved basil leaves.

Cooking Tip: The water left in your pot after cooking pasta is full of starch, making it liquid gold! Remember to always save some before draining, to create a silky, smooth sauce that perfectly coats your favourite pasta.

Nutrition Tip: Pumpkin gets its bright orange colour from the pigment beta-carotene. This powerful antioxidant is converted to vitamin A in the body and is important for good eye health.