It is my favourite time of year and I do love roasted vegetables. Here is a dish that provides some comfort on cold nights and left overs can be warmed up the next day for lunch.
Ingredients
75g of garlic infused olive oil
1 inch slice of parmesan
15g of fresh basil
2 tablespoons of pine nuts
Salt to taste
1/2 small pumpkin
2 large chicken thighs
Basil leaves and toasted pine nuts to decorate.
150g gluten free pasta.
Method
Slice the pumpkin in half and then slice into eight even slices
Remove seeds
Add basil, oil, pine nuts, parmesan and salt to a blender and blend till smooth to make the pesto.
Place the slices into a roasting tin and place the chicken on the top (this will allow the fat to drain into the bottom of the tray – if you have a roasting tin drainer use this too.)
Spoon the pesto sauce on to the chicken and pumpkin.
Roast for 30 minutes (the chicken is ready when juices run clear.)
Cook the pasta in boiling salted water (use directions on the packet and don’t overcook it some makes of pasta will disintegrate if cooked for too long.)
Chop the pumpkin and chicken and mix with the cooked pasta, if desired use a small amount of the drained juices to flavour the pasta – but not too much as it will be high in fat.
Serves two
Clinical Alimentary 
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