Dice the pumpkin and chop the garlic and shallot, sauté until softened tossing continuously. Meanwhile blend well into a pesto the almonds, basil, Parmesan and olive oil. Boil the pasta and toss with the sautéed pumpkin, add the pesto, mascarpone and keep tossing.

Serves 2

Email this Recipe Watch Video Back to Neil's Recipes