Fusilli with Roasted Kumara, Pumpkin, Prosciutto and Rocket
An unfussy fusilli dish with a tasty kiwi twist. Make your pasta into a more substantial meal by adding sweet, hearty kūmara and salty prosciutto.
Ingredients
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
Method
Preheat the oven to 200°C
Line a small roasting dish with baking paper, and 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