Never use store bought pesto, always make your own.

1/2 butternut pumpkin (cubed) basil pesto pasta (penne or pappardelle) 1 cup cream 80g sliced sundried tomatoes

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray. Bake in oven for 25 minutes or until tender.

Soften the sundried tomatoes in a large pot. Add cream and basil pesto and let simmer for 5 mins to soften the basil. Stir through the pumpkin.

Serve on pasta with romano or parmesan.