300 g/ 10.6 oz papardelle/ tagliatelle/ fettuccine pasta (which one you like)

500 g/ 17.6 oz butternut pumpkin, sliced, without seeds

2 red or yellow bell pepper, sliced

100 g/ 3.5 oz feta, crumbled

1 clove garlic

1 lime juice and zest

1 chili pepper

1 cup baby basil leaves

5 tablespoon extra virgin olive oil

freshly grated pepper and salt

but be careful with salt, cause feta is very salty

preheat the oven to 400°F/ 200°C/ Gas Mark 6

put the pumpkin and red pepper on a baking tray

drizzle it with 2 tablespoons of the olive

roast in the oven for 15-20 minutes until pumpkin is tender but not overcooked

cook the pasta in a big saucepan until al dente, then drain immediately

meanwhile combine 3 tablespoons of olive oil in a small jar with garlic, hot pepper, lime juice and zest to make dressing

put the pasta on plates, thinly sliced roasted pumpkin, peppers, feta, basil and stir gently with dressing and serve


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