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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.
Pine Nut and Roasted Pumpkin Pasta can be served hot as a main
meal or cold as a salad.
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