Broccoli Stalk Pesto Pasta Salad

_INGREDIENTS:

_{PASTA SALAD:}

• 200g pasta of your choice.
• 250g pumpkin
• 1 x tin chickpeas
• 1 head broccoli
• 1 tsp Italian herbs 
• Olive oil for cooking 
• Salt & Pepper

_{INSTRUCTIONS:}

1. Bring a pot of salted water to the boil. Cook the pasta according to packet instructions. Drain and set aside to cool.
2. Preheat oven to 180°C 
3. Chop the pumpkin into small cubes (you can leave the skin on if you wish, it will soften during baking). 
4. Remove the florets from the broccoli stalk, and chop them into chunky pieces larger than the pumpkin (this is to ensure the broccoli doesn’t overcook while roasting with the pumpkin). Keep the broccoli stalk, this will be used to make the pesto. 
5. Place the cubed pumpkin and broccoli florets onto a baking tray. Drizzle with olive oil and season with Italian herbs, salt, and pepper. 
6. Bake for 10 minutes or until the pumpkin is soft and broccoli is tender. Remove from the oven and set aside to cool.
7. While the vegetables are baking, drain and rinse the chickpeas and set aside.
8. To make the broccoli stalk pesto, remove the very bottom of the stalk and discard. Chop the remaining stalk into smaller pieces.
9. Add to a blender along with basil leaves, garlic, parmesan cheese, pine nuts, lemon juice and oil. Blitz until smooth. Season with salt and pepper to taste, adding extra lemon juice if you’d like more zing.
10. To assemble: Add half the broccoli stalk pesto into the bottom of a large serving bowl. Cut the roasted broccoli florets into bite sized pieces and add to the bowl. Add the cooked pasta, roasted pumpkin, and chickpeas. Then add the remaining half of the pesto and mix through. Season with salt & pepper if required.

Store in an airtight container in the fridge.