Pumpkin & Pesto Penne

• 1 tablespoon olive oil
• 2 leeks, medium, pale section only and thinly sliced
• 2 garlic cloves, crushed
• 700 g pumpkin, cut into 1 . 5cm pieces
• 23 cup vegetable stock
• 250 g cherry tomatoes
• 400 g penne pasta
• 12 cup basil pesto
• 200 g fresh ricotta, crumbled

1. Heat oil in a large frying pan over moderate heat.
2. Add leek; cook, stirring for 5 minutes or until soft.
3. Add garlic; cook for 1 - 2 minutes or until fragrant.
4. Stir in pumpkin and stock; cook, covered for 5 minutes or until pumpkin is tender.
5. Stir in tomatoes; cook for 5 minutes, stirring occasionally.
6. Meanwhile, cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender.
7. Drain.
8. Return pasta to pan.
9. Add pumpkin mixture and pesto to pasta.
10. Season with salt and pepper.
11. Toss to combine.
12. Gently fold in ricotta.
13. Spoon into shallow serving bowls.
14. Serve at once.

olive oil, leeks, garlic, pumpkin, vegetable stock, cherry tomatoes, penne pasta, basil pesto, fresh ricotta

Taken from www.food.com/recipe/pumpkin-pesto-penne-442704 (may not work)