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FUSILLI WITH KUMARA, PUMPKIN, PROSCIUTTO & ROCKET

FUSILLI WITH KUMARA, PUMPKIN, PROSCIUTTO & ROCKET

FUSILLI WITH KUMARA, PUMPKIN, PROSCIUTTO & ROCKET

Prep: 20 minutes
Cook Time: 40 minutes
Serves: 2

Method

Preheat oven to 200°C

Line a small roasting dish with baking paper.

Put the kumara and butternut pumpkin into the roasting dish and drizzle with olive oil. Season. Spread out evenly and place in the oven to roast for 30-40 minutes or until soft and beginning to brown.

15 minutes before vegetables are done bring a large saucepan of salted water to the boil. Add the fusilli and cook for 8 mins or until tender to the bite. Drain well and place in a serving bowl.

Add the roasted vegetables, prosciutto and rocket to the pasta and mix well. Taste and season.

Serve sprinkled with parmesan.

Ingredients

300 g butternut pumpkin peeled, deseeded and diced 2cm

200 g Kumara peeled and diced 2cm

3 tablespoons extra virgin olive oil

Salt and Pepper

250 g Fusilli pasta

1 Prosciutto Filo sliced 2cm across the width

30 g Rocket thinly sliced

Salt and Pepper

25 g Grated parmesan

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