Rocket pesto, pumpkin & ricotta fettucini

The finished product

In my post about meal planning I promised this recipe. I don’t know where it originally came from – a foodie magazine of some sort, possible Australian Good Taste….

Anyway, now it lives in my card file – which is a story for another post. We’ve eaten this a few times in the past couple of months, it’s fresh and vibrant and seems to appeal to the whole family.  There is an actual recipe but like most things that I get comfortable making, the recipe ends up just becoming a guide. In the interests of sharing information, I will give you (mostly) specified quantities, but it still doesn’t really read like a recipe. You’ll need to read it all the way through before starting as I don’t have traditional list of ingredients at the top. Here goes:

First, chop some pumpkin into small bits (about 2 cups worth), toss in some olive oil and bake at about 200 degrees for about 15-20 minutes or until cooked and starting to caramelise and brown. (I often do this the night before and store in the fridge but you can do it while you are getting everything else ready.)

1 bunch/packet/bag of rocket leaves

30g (or a good tablespoon full) pine nuts

2 cloves garlic, peeled & roughly chopped

30g (or small handful) grated parmesan cheese

About 1/4 cup olive oil

Juice from half a lemon

This is the pesto. Whiz the rocket & garlic in a food processor until chopped, then add the pine nuts and cheese and whiz again to combine. With the motor running, add the lemon juice and then oil in a single, gentle stream until combined.  Tip the lot into a small container and cover with gladwrap

Rocket pesto

(if it will be a while before you are putting the dish all together press the gladwrap onto the surface of the pesto to help it keep the stunning bright green colour).

Cook enough fettucini to feed the people milling about you – I usually cook a whole 375g packet when I make this, which leaves leftovers from the 4 of us. Leftovers equals work lunches…Tip the hot, cooked fettucini into a large bowl, stir through the pesto and the pumpkin cubes (if you refrigerated them overnight give them a minute or so in the microwave first so they don’t go into the dish stone cold) and then fold through about 200g ricotta cheese. Freshly ground black pepper and a handful of extra grated parmesan cheese and you are done.


2 thoughts on “Rocket pesto, pumpkin & ricotta fettucini

  1. looks divine. Must try. I am proud to say both my kids make pesto quite willingly- and love it!

  2. add any vegie is sthe fridge to the roasted pumpkin…. sweet tata, tomatoes etc, adds a nice depth, and the best texture for pesto comes from using the morta and pestle… also gets rid of all the frustration! YUM

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