Cheesy Linguine with Pumpkin Seeds and Mint Sauce
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 150 g pumpkin seeds
- 250 g pumpkin pie filling
- 4 tablespoons olive oil, plus
- 150 ml olive oil
- 450 g linguine
- 50 g mint leaves, chopped
- 3 cloves garlic, minced
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon dried chili pepper flakes
- 100 g feta cheese, diced or 100 g freshly grated parmesan cheese
- salt and pepper
directions
- Preheat the oven to 350 F or 180 degrees C.
- Dice the pumpkin flesh into 1cm squares.
- Clean the seeds, then spread them out onto a baking sheet and roast in the oven until fragrant.
- Leave to cool.
- Toss the pumpkin cubes with the 4 tablespoons olive oil and some salt and pepper.
- Bank for 10-15 minutes until tender and lightly browned.
- At the same time, cook the linguine.
- While the pumpkin and pasta are cooking, place the mint and garlic in a food processor with the pumpkin seeds, cumin and chilli flakes.
- Blitz to a fine paste and then, with the motor running slowly, pour in enough of the remaining olive oil to make a smooth, slightly runny, sauce.
- Drain the linguine, toss with the sauce and adjust the seasoning.
- Top with the roasted pumpkin and feta cheese or parmesan.
- Add some freshly ground black pepper on top and serve!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">