Pumpkin, Pinenut & Rocket Sauce

9:00 pm on 30 August 2004

(Serves 4-6)


  • 4 tablespoons olive oil
  • 1 large onion, finely sliced
  • 1 teaspoon smoked paprika
  • 2 cups butternut pumpkin, peeled and cut into small cubes
  • 100gms pinenuts, toasted
  • 100gms crumbled feta
  • salt and black pepper
  • rocket leaves
  • extra toasted pinenuts and feta to garnish(optional)


Heat the oil in a large sauté pan and add the onion.

Cook until soft then add the paprika and the pumpkin.

Cook until the pumpkin is tender and lightly golden.

Add the toasted pinenuts and crumbled feta and warm through.

Season to taste. Put the cooked pasta into a large bowl, add the pumpkin mixture and the rocket leaves and gently fold through.

Garnish with extra pinenuts and feta if desired

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