Ingredients

• 500 g spiral pasta
• 1 cup firmly packed fresh basil leaves
• 2 teaspoons minced garlic
• 2 tablespoons toasted pine nuts
• 2 tablespoons finely grated Parmesan cheese
• 1 tablespoon olive oil
• 60 mL (¼ cup) MAGGI Chicken or Vegetable Stock
• 450 g butternut pumpkin, peeled and cut into small cubes
• freshly ground black pepper, to taste

Method

1. Start cooking the pasta in a large saucepan of boiling water.
2. Place the basil, garlic, pine nuts and Parmesan into a food processor and process until finely chopped.
3. With the motor running, gradually add the oil and stock and process until well combined.
4. Steam or microwave the pumpkin cubes until tender.
5. When the pasta is al dente, drain and return to the pan.
6. Add the pesto and stir to coat the pasta, then add the pumpkin and toss through.
7. Season and serve immediately with salad.