Pesto pumpkin pasta

pesto pumpkin penne

The first thing I have to mention for this recipe is that this pumpkin is my first homegrown pumpkin, freshly harvested. I am soooo proud! I was very exited the last 2 weeks, while I had to wait how the pumpkin will turn out. I don’t know very much about gardening but thankfully our guy for the pool is also a great gardener and explained me when the fruit is ripe. It has to sound hollow like a bongo if you knock on it; the stalk has to be dry. Today everything seemed to be as he described, and I could finally harvest!

Homegrown pumpkin

Homegrown pumpkin

The taste was as great as was the look of it, but now to the recipe…

For 4 people

400g penne
¼        pumpkin
1         large onion
2         cloves of garlic
1         red chili
1        tablespoon soy sauce
1        tablespoon olive oil
50 ml water
Salt and pepper to taste and a few basil leaves for decoration

1. Follow the instructions for homemade pesto. Cut slice onion, chili and garlic finely and cut the pumpkin in small cubes (1cm).

garlic, pumpkin, chili and onion

2. Heat up a pan or wok with 1 tablespoon olive oil and roast the vegetables for 3-4 minutes until they start to get light brown. Add 2 tablespoon water and 1 tablespoon soy sauce and let it simmer for a few minutes until the pumpkin is done.

Roasted pumpkin

3. Meanwhile bring a pot of salted water to a boil and cook the pasta until aldente. Drain pasta and give it back in the pot. Mix it well with 3-4 tablespoon pesto sauce. Arrange on plates and garnish with the roasted pumpkin cubes and a few basil leaves. Enjoy!

Pesto pumpkin penne

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