COOKBOOK: Mag recipe
RATE: ❤️❤️❤️👌🏻💲
This was super easy and yummy!
I loved the pumpkin with the feta and the hint of sweetness in the dressing with the honey. In no time this dish was ready to be served.
Again, I have no idea who gives these recipes their names. I wouldn’t have added the ‘salad’ to it. For me it was a great simple pasta dish but I guess ‘Pumpkin & Feta Pasta' was too simple of a name for this author1
Eat it or Starve!?? Absolutely eat….and I think even the fussy young ones would love it too!
RECIPE
SERVES 6
500g butternut pumpkin, peeled & cubed
6 shallots, sliced
3 tablespoons of olive oil
500g packet of shell pasta
200g feta cheese, crumbled or cubed
3 cups of snow peas
DRESSING
1/2 cup olive oil
1/2 cup of white vinegar
2 tablespoons wholegrain mustard
2 tablespoons honey
2 tablespoons chopped parsley
Place pumpkin in a dish. Add olive oil and mix. Cook in moderate /hot oven (200C) for approx 20mins . Turn the pumpkin after 10mins to allow it to roast on all sides. Remove from oven and keep warm.
Bring water to boil, add pasta and cook as per package instructions.
In the meantime, fry lightly the shallots and add snow peas. Stir fry for a further 2 mins.
Place the cooked pasta in a deep dish, add the pumpkin, snow peas, shallots and dressing and mix. Combine well. Its now ready to be served.
DRESSING
Combine all 4 ingredients and mix well then stir in the parsley.
