“A tasty mid-week meal. Quick to prepare and the left-overs tasted just as great. Recipe from Recipes+ February 2010. I didn't use quite as much pasta as the recipe calls for, but have reproduced the recipe here, as it was published.”
READY IN:
30mins
SERVES:
4
YIELD:
4 Serves
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large frying pan over moderate heat. Add leek; cook, stirring for 5 minutes or until soft. Add garlic; cook for 1 - 2 minutes or until fragrant. Stir in pumpkin and stock; cook, covered for 5 minutes or until pumpkin is tender. Stir in tomatoes; cook for 5 minutes, stirring occasionally.
  2. Meanwhile, cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender. Drain. Return pasta to pan.
  3. Add pumpkin mixture and pesto to pasta. Season with salt and pepper. Toss to combine. Gently fold in ricotta. Spoon into shallow serving bowls. Serve at once.

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