Hi
How to cook Agnolotti, Roasted Pumpkin and Feta Salad
200g pumpkin, cut into 2cm pieces
2 tablespoons extra virgin olive oil
375g pack Latina® Fresh Feta & Sun Dried Tomato 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.
Makes: 1 large salad to share Preparation time: 10 minutes Cooking time: 20 minutes
to visit :
Comments
Post a Comment