Fettuccine with Pumpkin, Feta and Walnuts

Ingredients:

1 cup (100g) Walnuts, toasted 

400g raw Pumpkin, cubed

70ml Extra Virgin Olive Oil

2 sprigs of Rosemary 

2 tbsp Verjuice 

3 tbsp Parsley Leaves 

1 tbsp fresh Lemon Juice

1 clove Garlic 

20 small Sage Leaves 

250g fresh Fettuccine or Pappardelle

70g Persian Feta, drained & crumbled

Sea Salt & Black Pepper

100g Broccolini, fried 

80g Low-Fat Cottage Cheese

 

Procedure:

1. Preheat the oven to 220 degrees fan forced.

2. Line an oven tray with baking paper, place the chopped pumpkin in a bowl with 1/4 of the oil, half of the salt and rosemary, and toss to coat well, and pour onto the tray. Roast in the preheated oven for 30 minutes or until golden. Pour over the Juice and bake for a further 5 minutes. Remove from the oven and set aside.

 

 

3. Place the walnuts on an oven tray and bake at 180 degrees until golden (approx 8 minutes), remove from the oven and rub off skins, and leave to cool.

4. Make the sauce: add ¾ of the walnuts, all of the cheese, parsley leaves, lemon juice, garlic, remaining salt, and 1/2 the oil into a high-speed blender, blend to a paste, checking seasoning and consistency (you may need to thin with a little bit of water).

5. Place a frypan over medium heat, add the remaining oil, and once warm, place the sage leaves in and fry, turning once the sizzling has stopped on the first side. Remove when crisp and the entire sage leaf has turned to a dark green and is crisp. Drain on paper towel, season with salt.

6. Bring a large pot of salted water to the boil, add the pasta and cook for 3-5 minutes or until how you like your pasta cooked, drain and return to the pan and then toss in leftover oil.

7. Toss the walnut sauce through the cooked pasta, place into a large serving bowl, top with the roasted pumpkin, cheese, sage leaves, walnuts & squeeze of lemon. Fry up some broccolini in a non-stick pan with any leftover lemon juice for extra veg on the side! Serve warm and enjoy!! 

 

Brand Recommendations:

Olive Oil - Cobram Estate 

Verjuice - Maggie Beer

Fettuccine - Latosca 

Low-Fat Cottage Cheese - Bulla 

 

Prep Time:

Prep | 30 mins

Cook | 30 mins

Serves | 4

Nutrition Info:

Per serve: (362g)

Energy: 3021 kJ (722 cal)

Carbs: 60g | Protein: 25g | Fat: 41g | Fibre: 10g