Asparagus and Pesto Salad

2 Tablespoons walnut pieces
650g pumpkin cut into 2cm pieces
little bit of oil
20g basil leaves
1 garlic clove
1 tablespoon grated parmesan
2 bunches asparagus

Heat oven to 180C toast walnuts for 5 mins set aside.
Put pumpkin and a little oil in roasting dish, toss to coat bake in oven for 25 mins. Cool at room temperature.
Process basil, garlic, parmesan, little bit of oil and 1 tablespoon of walnuts in food processor.
Cook asparagus until just tender.
Gently toss pumpkin, asparagus and pesto together. Sprinkle with remaining walnuts.

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