Pumpkin, Pesto Pasta

We have allot of pumpkins at the moment that need using so while lying awake in my freezing bed last night, I came up with this idea. It sure looks yummo and it tastes it too!

Roasted Pumpkin

12 cups       diced pumpkin (1cm cubes)

1/4 cup        olive oil

1 T              cumin

1 T              paprika

1 T              sea salt

Combine all ingredients and roast in the oven until cooked and crispy.

Pesto

2 cups       parsley (pack it into the cup)

2 cups       cashews

3 large      garlic cloves

1 t             sea salt

2 T            lemon juice

1/2 cup     olive oil

water as needed

Combine all ingredients in a food processor and blend until smooth. Add water as needed to make into a soft paste constancy. (thinner is better then thicker for this recipe because it can be hard to mix through the pasta.)

Cook 750g packet of pasta according to directions

Mix cooked pumpkin and pesto through the pasta and sprinkle a handful of pine nuts on the top.

(could be made gluten free if you used a rice pasta or corn pasta)