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Read some of our customer ratingsThe walnuts in this tagliatelle complement the sweet and earthy flavour of the pumpkin. Both the pumpkin and the walnuts are full of antioxidants making this healthy and tasty dish one of the treats in autumn I can’t do without!
1. Preheat the oven to 190ᵒC and roast the pumpkin cubes until tender, approximately 30 minutes.
2. Meanwhile, boil the tagliatelle until it is tender, about 10-15 minutes.
3. Drain the water, and stir in the pesto, until well combined.
4. Stir in the pumpkin and walnuts, and season with black pepper.
A powerful combination of nutrients, pumpkins are high in vitamin C and beta-carotene which are great for boosting your immune system, and helping to strengthen your resistance to colds & flu.
Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.
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We are proud of the high standard of customer service we deliver and our customers love us so much they give our service a 98% rating. That’s pretty close to perfect!
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