pasta with scallion-macadamia pesto and pumpkin puree
Author: kara
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
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.
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.
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/