Serves: 4
Prep: 10 mins
Cook: 30 mins
Prep: 10 mins
Cook: 30 mins
Do you need a summer pasta salad? Look no further, this one is perfect for you!
Ingredients:
- 1kg Jap pumpkin, peeled, 1cm cubes
- 1 leek, trimmed, thinly sliced
- 6 garlic cloves, crushed
- ¼ cup olive oil
- 625g pkt ricotta and spinach agnolotti
- 250g haloumi, sliced
- 60g pkt baby spinach leaves
- 1 tsp chilli flakes
- toasted pine nuts, to serve
How to make the pumpkin, haloumi and pine nut pasta salad:
- Preheat oven to 200°C. On an oven tray, toss pumpkin, leek, garlic and 1 tbsp oil. Roast 20-25 mins.
- Meanwhile, in a large saucepan of boiling salted water, cook pasta following packet directions. Drain. Return to pan.
- In a frying pan, heat 1 tbsp oil on medium. Fry haloumi 1 min each side. Drain on paper towel.
- Toss roasted vegetables with pasta and baby spinach.
- Serve pasta topped with haloumi. Drizzle with remaining oil and sprinkle with chilli and toasted pine nuts.
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