| pure greed | ::fresh linguine pasta with roast pumpkin, feta cheese & rocket pesto::

fresh linguine pasta with roast pumpkin, feta cheese & rocket pesto         



600g fresh linguine pasta

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, 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 tablespoon of 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. Fill your glasses with Sauvignon Blanc... and discover how good life can be!                serves 6

600g butternut pumpkin

cup olive oil

400g roasted grape tomatoes*

120g goat feta cheese, diced

200g pure greed rocket pesto