Roasted Pumpkin & Pine Nut Pasta

• Vegetarian
• Serves 4

1/2 pumpkin (approx 1.5kg) peeled and cubed 1 cm Olive Oil 1 teaspoon paprika cracked black pepper 300g dried farfalle pasta 4 tablespoons, olive oil 2 red onions, sliced 150g feta, cubed 4 cloves garlic, crushed 1 bulb fennel, diced 3/4 cup dry white wine 200g spinach, finely sliced 1/2 cup chopped fresh basil 1/2 cup light roasted pine nuts salt and black pepper to taste Fennel leaves for garnish

1. Preheat oven to 175c.  Place pumpkin on roasting tray, drizzle with a little olive oil and sprinkle with paprika and cracked black pepper.  Roast for 30 minutes or until the edge of the pumpkin begins to blacken.  Remove from oven and set aside to cool.
2. Cook pasta, drain and set aside.
3. Place a large, heavy-based frying pan on medium heat.  Add the second measure of olive oil, onions, garlic and fennel.  Cook for 4 minutes, tossing ingredients continually.  Add wine and cook for a further 2 minutes, then add spinach, basil, pine nuts and pasta.  Toss ingredients in pan, then add pumpkin.  Season with salt and pepper.  Add feta, toss again and serve garnished with fennel leaves.

Recipe for Rock Around the Kitchen by Peter Chaplin and Mary Cox.  www.rockcafe.co.nz