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.