To prepare the pumpkin, preheat oven
to 220C. Cut pumpkin into chunks. Put oil in a bowl, then drop
in pumpkin and massage well to coat. Spread pumpkin in a single
layer on a baking tray. Bake for 20 minutes until pumpkin is golden
and tender. Remove from oven and cool. Cut into 2cm dice. To prepare the pasta, bring 6 litres of
water, ½ tsp salt and a few drops of olive oil to the boil, plunge
linguine into water and cook until "Al dente". Place 100g diced
roasted butternut pumpkin around the inside rim of each large flat
bowl. Remove 100g cooked linguine pasta from water and lightly toss
in olive oil. Place in centre of the bowl. Top pasta with a heaped
room-temperature Rocket Pesto, and scatter with 20g of diced goat
feta cheese and 50g roasted vine-ripened cherry tomato halves.
Sprinkle with sea salt and freshly cracked black pepper and garnish
with one or two baby rocket leaves.
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