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pasta with roast pumpkin, pine nuts and goats cheese

pumpkin

olive oil

pasta

pine nuts

goats cheese (smooth spreadable kind)

butter

sage

This is a family favourite. Sorry the quantities are vague.. just imagine how much you would need in each portion...

Peel and de-seed the pumpkin and cut into chunks, about 1.5 inches square. Pile the chunks onto a baking tray and drizzle with olive oil, then get in there with your hands and rumage it about until each chunk is coated. Bung in the oven and roast until just slightly blackened at the edges. You need at least a roasting pan full. How long this takes depends on how hot your oven is, but you can do it in advance and then put in the oven to hot up again whilst the pasta is on.

When the pumpkin is nearly done, put the pasta on to cook (enough per person) in salted water. Meanwhile dry roast the pine nuts (handful each) in a pan with no oil, stirring all the time until a bit brown and smelling lovely. Set aside, but you can re-use the pan for the butter in a mo. Dice up the cheese (we find one capricorn cheese, or two small tubes of smooth cheese plently for three). When the pasta is cooked, drain and add the pumpkin and cheese and mix in. Then stir in the pine nuts. Lastly heat a knob of butter with a couple of teaspoons of dried sage, or a few leaves of fresh sage, then pour over the pasta mixture and mix through.

 

Variation - use feta instead of goats cheese.

©colour it green 2008