Ingredients

• 45g (1/4 cup) pine nuts
• 1kg butternut pumpkin, peeled, seeded, cut into 2cm pieces
• 1/2 cup olive oil
• 240g cherry truss tomatoes
• 400g spaghetti
• 3 Lilydale Free Range Chicken Breasts
• 1 1/2 cups fresh basil leaves
• 1 small garlic clove, halved
• 1/2 cup shredded parmesan
• 1/2 cup buttermilk
• Fresh basil leaves, extra, to serve

Method

• Step 1 Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Bake pine nuts for 5 minutes or until toasted. Transfer to a plate to cool.
• Step 2 Place pumpkin on the tray and drizzle with a tablespoon of oil. Season. Bake for 30 minutes. Add tomatoes and bake for 15 minutes or until pumpkin is golden and tomatoes are soft.
• Step 3 Cook pasta in a pan of salted boiling water. Drain and return to the pan.

• Step 4 Heat a tablespoon of the remaining oil in a large frypan over medium-high heat. Add chicken and cook for 5 to 6 minutes each side or until cooked. Shred into large pieces.
• Step 5 Pulse basil, garlic, pinenuts and parmesan in a food processor until finely chopped. With the motor running, gradually add remaining oil in a thin steady stream. Transfer to a bowl. Stir in the buttermilk.
• Step 6 Add chicken and pesto to pasta, and toss well. Add the pumpkin and gently toss to coat. Serve topped with the tomatoes and extra basil leaves.