By Erin P
500g Gluten free penne pasta or Zucchini noodles
½ butternut pumpkin
2 cups spinach
½ cup basil leaves
1 lemon, juiced
1 pinch Himalayan salt
1 cup pine nuts
½ clove garlic
Preheat the oven to 200°C. Cut up the pumpkin into
2cm cubes, place on a baking tray, spray with olive oil and
season with salt and pepper. Roast for 30-35mins.
To make the pesto, place all ingredients into a food processor and pulse until smooth.
Cook the pasta as per directions on the packet, or heat the zucchini noodles.
Mix the pesto into the pasta, and then mix through the pumpkin and spinach. Top with a sprinkle of pine nuts to serve.