Basil Pesto Pasta
500g butternut pumpkin, diced
625g spinach and ricotta tortellini
120g baby spinach leaves
1 whole roast chicken, skin and bones removed, meat coarsely
150g Sandhurst Basil Pesto
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.
Meanwhile, cook tortellini in a large saucepan
of boiling water following packet directions. Drain,
Place the pumpkin, tortellini, spinach, chicken
and pesto in a large bowl. Toss to combine. Divide among serving bowls.