Basil Pesto Pasta

Ingredients:

500g butternut pumpkin, diced

625g spinach and ricotta tortellini

120g baby spinach leaves

1 whole roast chicken, skin and bones removed, meat coarsely torn

150g Sandhurst Basil Pesto

Method:

1.       Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil spray. Bake, turning occasionally, for 20-25 minutes or until tender and golden brown.

2.       Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions. Drain,

3.       Place the pumpkin, tortellini, spinach, chicken and pesto in a large bowl. Toss to combine. Divide among serving bowls.