Recipe

Spaghetti with pumpkin, feta and pine nuts

Mar 29, 2014 1:00pm
  • 5 mins preparation
  • 18 mins cooking
  • Serves 4
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Ingredients

Spaghetti with pumpkin, feta and pine nuts
  • 300 gram spaghetti
  • 1 tablespoon olive oil
  • 400 gram jap pumpkin, peeled, thinly sliced
  • 1/2 cup (80g) pine nuts
  • 3 clove garlic, sliced
  • 1 chilli, seeded, finely sliced
  • 50 gram baby rocket leaves
  • 100 gram feta, crumbled

Method

Spaghetti with pumpkin, feta and pine nuts
  • 1
    In a large pan of boiling salted water, cook pasta according to packet directions. Drain.
  • 2
    In a large frying pan, heat oil on high. Saute pumpkin in batches for 2-3 minutes, until starting to colour. Remove and set aside. Add pine nuts, garlic and chilli, cook 1-2 minutes, until nuts are just golden.
  • 3
    Return pumpkin to pan with rocket and hot spaghetti. Toss to combine and season to taste. Serve with feta.

Notes

For an alternative, try leaving chilli out and substitute toasted walnuts and blue cheese for pine nuts and fetta.

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