Agnolotti, Roasted Pumpkin & Feta Salad
This mouth-watering combination of tender roasted pumpkin, delicious agnolotti, crunchy pinenuts and creamy feta is sure to impress.
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Preparation Time
10 minutes
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Cooking Time
20 minutes
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Serves
1 large salad to share
200g pumpkin, cut into 2cm pieces
2 tablespoons extra virgin olive oil
375g pack Latina™ Fresh Basil, Pesto & Parmesan Agnolotti
50g baby spinach
100g Danish feta, crumbled
1 tablespoon pine nuts, toasted
1 lemon rind grated finely
2 teaspoons freshly squeezed lemon juice
Freshly cracked black pepper, for serving
1. Preheat oven to 180°C (160°C fan-forced).
Drizzle pumpkin with half the oil and bake for 20 minutes, or until tender.
2. Meanwhile, add Latina agnolotti to large saucepan of boiling water.
Return to the boil and cook for 5 minutes. Drain and cool slightly.
3. Gently combine pumpkin, agnolotti, spinach, feta, pinenuts and lemon rind
in a serving bowl.
4. Drizzle with remaining oil and lemon juice, and sprinkle with pepper.
Try roasting beetroot instead of pumpkin for a colourful and tasty alternative.
The following products might work well with this recipe: