Pump­kin, sage & goat’s-cheese pasta

Ready in 25 min­utes | Serves 4

Nadia - - FAST & FRESH -

¼ large pump­kin, peeled and cut into bite-sized dice ¼ cup olive oil, plus ex­tra to serve 2 Tbsp pine nuts 1 Tbsp dukkah 2-3 sprigs fresh sage, leaves only, plus ex­tra to serve 1 batch pasta dough (see recipe on page 95) 1 small log (100g) goat’s cheese or sim­i­lar, sliced 1

Pre­heat oven to 180°C. Ar­range pump­kin in a sin­gle layer on a lined bak­ing tray.

2

Driz­zle over the olive oil. Scat­ter pine nuts on top and sprin­kle with dukkah and sage leaves.

3

Toss it all to­gether un­til well coated then roast in oven for 12-15 min­utes un­til ten­der and coloured.

4

Mean­while roll out pasta dough on a lightly floured sur­face un­til very thin.

5

Us­ing a pizza wheel or a thin-bladed knife, cut dough into wide, even strips. Sep­a­rate the strips and hang them over a rolling pin or sim­i­lar to dry a lit­tle.

6

Bring a large pan of salted wa­ter to the boil. Slip pasta off the rolling pin and into the pan, sep­a­rate the strands with a fork and cook for 2-3 min­utes un­til ten­der. Drain and toss with the roasted pump­kin mix­ture and a lit­tle ex­tra olive oil and a few more sage leaves.

7

Top with sliced goat’s cheese and serve.

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