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Ingredients
- 1 kg (2 lb 4 oz) jap or kent pumpkin (winter squash), cut into 2 cm (3/4 inch) cubes
- 600 g (1 lb 5 oz) veal tortellini with cracked pepper
- 100 g (3 1/2 oz) salted butter
- 3 garlic cloves, crushed
- 90 g (3 1/4 oz) pine nuts
- 2 large handfuls shredded basil
- 200 g (7 oz) crumbled feta cheese
Method
1. Preheat the oven to 220°C (425°F/Gas 7). Line a baking tray with baking paper. Place the pumpkin on the prepared tray and season well with salt and freshly ground black pepper. Bake for 30 minutes, or until the pumpkin is tender.
2. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm.
3. Heat the butter over medium heat in a small frying pan until foaming. Add the garlic and pine nuts and cook for 3-5 minutes, or until the nuts are starting to turn golden. Remove from the heat and add the basil. Toss the basil butter, pumpkin and feta through the cooked pasta and serve immediately.
