Fettuccine with Roasted Pumpkin, Pine Nuts and Parmesan


4 serves
30 minutes


This delicious vegetarian pasta dish would work well with either Grated Parmesan or Grated Pecorino.




2 Tbsp Grated Parmesan
500g fettuccine
400g butternut pumpkin, cut into 1cm cubes
8 cloves garlic
125ml olive oil
50g toasted pine nuts
75g rocket leaves


1 Cook the fettuccine in salted boiling water until aldente and toss through a little olive oil.
2 Place the pumpkin and garlic into a roasting tray and toss in half of the olive oil. Roast in a hot oven until soft and golden brown.
3 Remove from the oven, place into a large mixing bowl and toss stir through the pine nuts.
4 Add the hot pasta, rocket leaves and the rest of the olive oil and toss to combine.
5 Pile into pasta bowls and sprinkle generously with Grated Parmesan.

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