Fusilli with Roasted Kumara, Pumpkin, Prosciutto and Rocket
Fusilli with an NZ twist. Make your pasta into a more substantial meal by trying these veges and salty prosciutto.
Preheat the oven to 200°C.
Line a small roasting dish with baking paper.
Put the oil, butternut and kumara into the dish.
Season with salt and freshly ground black pepper and mix well.
Spread the vegetables out into 1 layer and place in the oven for 30-40 minutes or until soft and beginning to brown.
Meanwhile bring a large saucepan of well-salted water to the boil.
Add the fusilli and boil gently until tender to the bite.
Drain well and place in a warm serving bowl.
Add the roasted vegetables, the prosciutto, making sure it doesn’t stick together and the rocket.
Mix well and serve well sprinkled with parmesan.
45ml Extra virgin olive oil
300g Butternut, peeled, seeded, diced 2cm
200g Purple skinned kumara, peeled, diced 2cm
200g La Molisana fusilli
50g Very thinly sliced prosciutto, sliced 2cm thick across the width of the slices
30g Rocket leaves, thinly sliced
25g Fresh fine-grated parmesan