Description:
I tried this recipe a couple of weeks ago with a couple of amendments.
We always tend to use fresh pasta, rather than dried, and at the time I tried this recipe we only had ravioli stuffed with oven roasted vegetables on hand. So I used ravioli & also added about 250gms of grilled bacon pieces.
We had left overs & the next day Lee added some chunks of roasted chicken before reheating, which totally added to the whole taste smorgasbord.
I like this type of recipe, pretty much anything goes...add or subtract the ingredients you want.
Ingredients:
600g butternut pumpkin, peeled, seeded cut into 2cm pieces
375g fettuccine
100g Persian feta, crumbled
80g baby rocket leaves
Rocket pesto
1 bunch rocket, coarsely chopped
1/2 cup basil leaves
2 garlic cloves, chopped
50g pine nuts
1/2 cup (40g) finely grated parmesan
1/2 cup (125ml) olive oil
Directions:
1.Preheat oven to 200°C. Line an oven tray with baking paper. Place the pumpkin on the tray and drizzle with oil. Season to taste with salt and pepper. Bake in oven for 20 minutes or until golden and tender.
2.Meanwhile, to make the rocket pesto, place the rocket, basil, garlic, pine nuts and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, add the oil in a thin, steady stream and process until well combined. Season to taste.
3.Cook the pasta in a large saucepan of boiling salted water following packet directions or until al den-te. Drain well and transfer to a large bowl.
4.Add half the pesto to the pasta with the pumpkin, feta and rocket leaves. Gently toss until just combined. Divide among bowls. Drizzle with remaining pesto.
