HONEY PUMPKIN PENNE

SERVES 6 PREPARATION TIME 10 minutes

COOKING TIME 20 minutes

700g Kent pumpkin, peeled, cut into 2cm pieces 60ml (¼ cup) extra virgin olive oil 1 tbsp red wine vinegar 2 tsp honey 300g dried penne pasta 100g fresh ricotta, crumbled 2 spring onions (shallots), thinly sliced 2 tbsp pine nuts, toasted 2 tbsp chopped fresh continental parsley 1 tbsp chopped fresh basil

1. Preheat oven to 220°C. Place the pumpkin on a baking tray. Combine the oil, vinegar and honey in a bowl. Season. Pour half the oil mixture over the pumpkin. Toss to combine. Roast, stirring halfway through cooking, for 20 minutes or until golden and tender. 2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and refresh under cold water. Drain. 3. Place the pasta, pumpkin, ricotta, spring onion, pine nuts, parsley and basil in a large bowl. Pour over remaining oil mixture and season. Toss gently to combine.