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Three P Pasta Salad

Servings 4 small

Ingredients
  

  • 1 x ROAST PUMPKIN CHUNKS
  • 8 oz 250g dried penne pasta
  • 4 heaped tablespoons basil pesto
  • 3 cups spinach leaves
  • salt and pepper
  • 2 oz 55g Parmesan cheese shaved or grated
  • 2 oz 55g toasted walnuts

Instructions
 

  • Prepare and cool ROAST PUMPKIN CHUNKS.
  • Cook pasta according to directions, drain and refresh in cold water.
  • Sauté spinach leaves.
  • Take a large miking bowl and place the pasta inside. Add the pesto and give it a really good stir so all of the pasta is covered. Add the pumpkin and spinach, season well and mix.
  • Divide the pasta salad among 4 bowls and top with the parmesan and toasted walnuts.