pasta with scallion-macadamia pesto and pumpkin puree
Author: 
Serves: 3
 
Ingredients
  • 1 small pumpkin, halved and seeded
  • 1 small garlic glove, smashed
  • 1 bunch scallions, ends trimmed and cut into ½-inch pieces
  • ¼ cup extra-virgin olive oil
  • ¼ cup coarsely chopped roasted, unsalted macadamia nuts
  • salt and pepper to taste
  • 1 lb pasta, cooked al dente according to package
Instructions
  1. to make the pumpkin puree,preheat the oven to 375 degrees f. line a large baking sheet with parchment paper and place the pumpkin halves on it, cut-side down. roast for 45 to 60 minutes until it is extremely fork tender. let it cool until you're able to handle it and then scoop the flesh out into a food processor. blend until smooth.
  2. to make the pesto, pulse the garlic and scallions in a food processor until finely chopped. while the machine is running, add the oil in a thin stream and process into a coarse paste. add the nuts and pulse until finely chopped. season with salt and pepper.
  3. to assemble to dish, top each serving of pasta with a generous spoonful of the pesto. stir until the pasta is coated. top with a dollop of pumpkin puree and serve!!
Recipe by foods before dudes at https://foodsbeforedudes.com/dominica-pasta-scallion-macadamia-pesto-pumpkin-puree/