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Pumpkin pasta with rocket & goat's cheese
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 36.40 gm olive oil
  • 1 leek, trimmed, halved, sliced
  • 1/2 butternut pumpkin, peeled, deseeded, cut into 3cm pieces
  • 3 garlic cloves, peeled, thinly sliced
  • 0.63 gm ground nutmeg
  • Salt & freshly ground pepper
  • 500g small pasta shells
  • 50g prosciutto
  • 150g goat's cheese, crumbled
  • 80g pkt baby rocket
Instructions:
  • In a large frying pan over medium heat, heat the oil until shimmering. Sauté the leek for 2 minutes until softened. Add the pumpkin and garlic, cook for 10 minutes. Season with nutmeg, salt, and pepper to taste.
  • Cook the pasta in a large saucepan of boiling water until perfectly cooked according to package instructions. Drain the pasta once ready.
  • In a hot frying pan, crisp up the prosciutto for about a minute. Then, break it into big pieces.
  • Toss together the pasta, pumpkin, prosciutto, goat's cheese, and rocket. Enjoy while warm.

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