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Pumpkin and pine nut penne

Pumpkin and pine nut penne

Serving size: Serves 4
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Easy recipes
Convenience recipes: four or less

Pumpkin and pine nut penne
INGREDIENTS

1/2 (1kg) butternut pumpkin, cut into
2cm-3cm cubes
1 tablespoon extra virgin olive oil
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 small bulb garlic
1/2 cup (80g) pine nuts
400g penne pasta
1/2 cup fresh basil leaves
150g goat's milk
fetta cheese, crumbled
extra virgin olive oil
extra parmesan cheese, for serving
METHOD

1. Preheat oven to 180°C (160°C fan-forced).
2. Place the pumpkin on an oven tray lined with baking paper. Toss the oil with the pumpkin; sprinkle with nutmeg and pepper. Cut the top off the garlic bulb; place on the tray with the pumpkin. Drizzle the garlic with a little oil. Bake for about 30 minutes or until the garlic is soft and the pumpkin is tender and browned. Sprinkle the pumpkin with salt, to taste. (The garlic may need to come out earlier, depending on its size.)
3. Meanwhile, place the pine nuts on a separate tray; roast for about 5 minutes or until browned lightly.
4. Cook the pasta in a large pan of boiling, well-salted water until just tender; drain, return to pan.
5. Squeeze the garlic flesh from the skin; mash in a bowl. Add the garlic, pumpkin, pine nuts, basil and fetta to pasta in pan; season to taste. Drizzle with a little extra oil; serve with freshly grated parmesan and salad, if desired.

Not suitable to freeze or microwave.

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Tip: Try "lamb & potato" or "Low GI"
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