Cheesy Linguine With Pumpkin Seeds And Mint Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat the oven to 350 f or 180 degrees c.
• 2 dice the pumpkin flesh into 1cm squares.
• 3 clean the seeds, then spread them out onto a baking sheet and roast in the oven until fragrant.
• 4 leave to cool.
• 5 toss the pumpkin cubes with the 4 tablespoons olive oil and some salt and pepper.
• 6 bank for 10-15 minutes until tender and lightly browned.
• 7 at the same time, cook the linguine.
• 8 while the pumpkin and pasta are cooking, place the mint and garlic in a food processor with the pumpkin seeds, cumin and chilli flakes.
• 9 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.
• 10 drain the linguine, toss with the sauce and adjust the seasoning.
• 11 top with the roasted pumpkin and feta cheese or parmesan.
• 12 add some freshly ground black pepper on top and serve!