Roast Pumpkin and Pesto Penne Pasta

600grms butternut pumpkin, peeled, seeded
375g Mancini Penne Pasta
100g feta, crumbled
100g rocket leaves
1 x tub Bunbury Farmers Market Basil Pesto
Olive Oil
Salt and pepper to season
Preheat oven to 200°C. Line an oven tray with baking paper. Cut the pumpkin into 2cm pieces and place on the baking tray. Drizzle with olive oil and season to taste with salt and pepper. Bake in oven for 30 minutes or until golden and tender. Cook the pasta in a large saucepan of boiling, salted water, following packet instructions or until al dente. Drain well and transfer to a large bowl. Add half the pesto to the pasta with pumpkin, feta and rocket leaves. Gently toss to combine. Drizzle with remaining pesto.

Serves: 4

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