Serves: 4
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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