Wholemeal Spaghetti Roast pumpkin Feta cheese and Red pepper pesto Pasta jars

 Ingredients:
. 200g whole meal pasta
. 100g Pumpkin
. 50g Feta cheese
. rocket salad leaves
. 50g Parmesan cheese
. 20g Pine nuts
. 20g pistachio nuts
. 1 red pepper
. 1 garlic clove
. 20ml olive oil
. 20g fresh basil
. juice of half a lemon
. salt and pepper
. 200ml water

 For the pesto:

. Toast the pine nuts and pistachio nuts

. Roast the pepper in the oven whole for about 15 minutes at 180 degrees until the skin goes a darker colour

. Remove and wrap in cling film for 5-10 minutes until the skin starts to fall off

. Peel the skin off and remove the inner of the pepper and add to a food processor along with the olive oil basil parmesan lemon juice pine nuts and pistachio nuts garlic and season

. Blend until smooth

 For the pasta:



. Boil the pasta for 15 minutes and drain

. Dice up the pumpkin and roast with olive oil salt and  pepper for 15 minutes at 180

. in a medium size pan add the pasta  roast pumpkin and pesto and toss

. Crumble the feta though the pasta and stuff into your jar

. Top with parmesan and toasted pine nuts