Pine Nut and Roasted Pumpkin Pasta

Pine Nut and Roasted Pumpkin Pasta can be served hot as a main meal on a winter's night or cold as a salad for summer.

Printable recipe (pdf)

INGREDIENTS :

• 500g pumpkin, peeled & cut into
• medium pieces
• 2 Tblsp olive oil (for roasting pumpkin)
• 400g penne pasta
• salt
• 2 Tblsp olive oil
• 2 Tblsp unsalted butter
• 2-3 cloves garlic, crushed
• 6 slices proscuitto, finely sliced
• 1 bunch sage leaves removed from stems
• 100g DUCKS PINE NUTS
• Juice and zest of 1 lemon
• grated or shaved Parmesan Cheese
• salt and pepper to taste

METHOD :

Preheat oven to 180°C. Place the prepared pumpkin in a baking dish and toss through the olive oil. Cook until tender. Meanwhile bring a large pot of salted water to the boil. Cook the penne pasta in the water until al dente*, drain. DO NOT RINSE.

Heat the butter and oil in a large pan, add the garlic and proscuitto and gently cook. Then add the sage leaves, fry until the leaves have wilted and turned crisp. Quickly toss through the pine nuts allowing them to colour slightly. Add the cooked penne pasta with the lemon juice and zest to the pan, add roasted pumpkin and toss through with some parmesan cheese.

Serve, sprinkled with extra parmesan cheese and cracked pepper.

(* Al dente - cooking pasta until firm to the bite.)

Printable recipe (pdf)