Cherry tomato, chilli gremolata and pumpkin pasta salad
( SERVES 4 )
Ingredients
| 400 g | Pumpkin, (peeled and diced) |
| 1 | Olive oil |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 punnet | Cherry tomatoes |
| 250 g | Pasta spirals, (wheat and gluten free) |
| 100 g | Pine nuts |
Gremolata
Directions
- Preheat oven to 200C. Put a large saucepan of salted water on to boil. Toss the pumpkin in olive oil and season. Spread on a tray and cook for 30 minutes. Let cool.
- Repeat the process with the tomatoes but only cook for 15 minutes or until they just begin to collapse. Cook the pasta according to the packet instructions, drain and cool.
- Remove the seeds from the chilli if you prefer less heat. Chop finely along with the garlic, parsley and lemon zest then mix together.
- Combine the pumpkin, pasta, tomatoes and pinenuts then put into a serving bowl and sprinkle generously with the gremolata.
Wine match by Brancott Estate
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