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!
The taste was as great as was the look of it, but now to the recipe…
For 4 people
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).
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.
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!