Linguine With Roasted Pumpkin and Avocado Pesto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Classic Italian with a new world twist (look who swallowed the dictionary!) This gives you two of your five a day. herb salt is commonly known as trocomare here. It is a mix of herbs and spices to replace salt and is commonly found in health stores. Ingredients:
150 g diced pumpkin |
1/2 teaspoon herb-seasoned salt |
300 g linguine |
200 g baby spinach |
1 red pepper, roasted, peeled and cut into strips |
175 g asparagus, blanched and sliced |
100 g button mushrooms |
2 tablespoons lemon juice |
1 tablespoon white balsamic vinegar |
3 tablespoons pine nuts |
150 g fresh basil |
4 tablespoons lemon juice |
2 roasted garlic cloves |
1 1/2 avocados |
1/2 teaspoon herb-seasoned salt |
125 ml water |
Directions:
1. For pesto:.
2. Put pine nuts, basil, lemon and garlic in a food processor and mix. Add the rest of the ingredients and mix. Season if desired.
3. Preheat oven to 200°C/400°F.
4. Put pumpkin on a paper lined tray and sprinkle with herb salt. Bake for 25 minutes.
5. Cook the linguine until al dente and place in a bowl with the pepper, spinach and asparagus.
6. Cook the mushrooms in the lemon juice, vinegar and herb salt until just tender.
7. Add this and the pumpkin to the linguine mix.
8. Stir through pesto and serve.
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