The walnuts in this tagliatelle complement the sweet and earthy flavour of the pumpkin. Both the pumpkin and the walnuts are full of antioxidants making this healthy and tasty dish one of the treats in autumn I can’t do without!
1. Preheat the oven to 190ᵒC and roast the pumpkin cubes until tender, approximately 30 minutes.
2. Meanwhile, boil the tagliatelle until it is tender, about 10-15 minutes.
3. Drain the water, and stir in the pesto, until well combined.
4. Stir in the pumpkin and walnuts, and season with black pepper.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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Nature is just about the best thing we’ve got!