Tagliatelle with Roasted Pumpkin

Homemade pesto is hard to beat, especially this walnut-loaded version, rich in essential omega-3 fatty acids and heart-healthy monounsaturated fat. It’s also delicious tossed with whole-wheat tagliatelle and roasted pumpkin.

Per serving: 912 cal / 44.9g fat / 6.7g sat fat / 113.9g carbs / 9.3g sugar / 13g fiber / 27.2g protein / 120mg sodium

Serves 4

Prep: 35–40 minutes

Cook: 30–35 minutes

½ small pumpkin or 1 large butternut

squash (about 2¼ pounds), seeded, peeled, and cut into ¾-inch slices

2 tablespoons virgin olive oil

1 pound fresh whole-wheat tagliatelle

salt and pepper, optional

1 tablespoon thinly shaved Parmesan cheese, to serve

Walnut pesto

¾ cup walnut pieces

⅓ cup virgin olive oil

¼ cup fresh basil

¼ cup Parmesan cheese shavings

2½ cups arugula

1. Preheat the oven to 400°F. Arrange the pumpkin on a large baking sheet in a single layer. Drizzle with the oil and season with salt and pepper, if using. Roast for 20–25 minutes, or until just tender.

2. Meanwhile, to make the pesto, put the walnuts into a large skillet and toast for 2–3 minutes, or until just beginning to brown. Transfer to a food processor or blender, pour in the oil, and process until coarsely ground. Add the basil, cheese, and half of the arugula and process again until you have a coarse pesto.

3. Bring a large saucepan of water to a boil, add the tagliatelle, and cook for 3–4 minutes, or according to the package directions, until al dente.

4. Drain the pasta and pour a little of the cooking water into a small bowl. Return the pasta to the pan. Cut the pumpkin into cubes and add this to the pasta. Drizzle with the pesto and gently toss together, adding a little of the reserved pasta water, if needed, to loosen the sauce. Top with the remaining arugula.

5. Spoon into bowls and serve immediately, with the Parmesan cheese on top.