200 g cherry tomatoes (approx. 1 punnet), cut into halves
1 bunch asparagus, trimmed and cut into thirds
220 g dried spaghetti (wholemeal or spelt)
rocket (approx. 60 g), to serve
1-2 tbsp walnuts (approx. 40 g), roughly broken
Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
Place 4 cloves of the garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add 30 g of the oil and pumpkin and combine 5 sec//speed 1.5. Place on prepared baking tray, place into oven and roast 20 minutes (180°C). Meanwhile continue with recipe.
Without cleaning mixing bowl. Place Parmesan cheese and remaining garlic and grate 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add basil, spinach, lemon juice and remaining oil. Season with salt and pepper and blend 5 sec/speed 7. Repeat blending if needed 5 sec/speed 7, until a chunky pesto is achieved. Pour into a large bowl and set aside. Rinse mixing bowl.
Place water into mixing bowl and heat 10 min/120°C/speed 1(TM31: 10 min/Varoma/speed 1). Meanwhile prepare asparagus and cherry tomatoes.
Add pasta through hole in mixing bowl lid and cook 9-10 min/100°C//speed , without measuring cup. Meanwhile add asparagus and tomatoes to baking tray with pumpkin and roast 5-8 minutes (180°C) or until tomatoes have softened.
Using simmering basket, drain pasta and place in bowl with pesto, then toss to combine. Divide the pasta between 4 serving bowls and top with roasted vegetables, rocket and walnuts. Season with salt and pepper before serving.