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Fettuccine with Roasted Pumpkin, Pine Nuts and Parmesan
butternut pumpkin, cut into 1cm cubes
ml olive oil
toasted pine nuts
Cook the fettuccine in salted boiling water until aldente and toss through a little olive oil.
Place the pumpkin and garlic into a roasting tray and toss in half of the olive oil. Roast in a hot oven until soft and golden brown.
Remove from the oven, place into a large mixing bowl and toss stir through the pine nuts.
Add the hot pasta, rocket leaves and the rest of the olive oil and toss to combine.
Pile into pasta bowls and sprinkle generously with Grated Parmesan.
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