1/2 kilogram pumpkin
1 small tub sun dried tomatoes purchased from the deli or 150-200 grams
1 packet pine nuts (<100grams)
2 slabs feta purchased from the deli or 150grams
250-300grams baby spinach leaves, fresh
1 jar leggo's pesto pasta sauce
300g fettuccine pasta wholemeal
Preheat over to 180 degrees C.
Peel and cut pumpkin into small squares approx 1cm x1cm. Place on baking tray and bake for 10 - 15 minutes.
Boil water in jug.
Place fettuccine pasta in large stock pot and turn on stove top hot plate.
Poor boiling water into stock pot until it covers all pasta (~500ml). Cook pasta for approx 8 minutes.
Turn on grill and place foil layer over grilling tray.
Empty pine nuts onto the foil, spread evenly and grill checking every 20-30 seconds for 3 minute max or until nuts start to golden. (Toasting provides crunch and intensifies the flavour of the nut).
Slice feta into small cubes (1x1cm).
Chop sun dried tomatoes in thirds.
Strain pasta and place in large bowl.
Stir through three large tablespoons of leggo's pesto pasta sauce.
Add chopped fetta, sun-dried tomatoes,and spinach leaves to pasta.