Baking

Pumpkin and pine nut penne

Pumpkin and pine nut penne
4
45M

Ingredients

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 feta to pasta in pan; season to taste. Drizzle with a little extra oil; serve with freshly grated parmesan.

Not suitable to freeze or microwave.

Note

Related stories

Light and fluffy scones
Baking

Light and fluffy scones

The holy grail of a great scone is a light fluffy interior and good rise. Choose your scone style, depending on the occasion: make a smaller, ‘dainty’ scone or go for a large ‘impressive’ size.