Pumpkin risoni with feta
( SERVES 4 )
Publication: NZ Woman's Weekly
Ingredients
| 4 cloves | Garlic |
| 500 g | Pumpkin |
| 2 Tbsp | Oil |
| 2 tsp | Curry powder |
| 3 Tbsp | Tomato relish |
| 1 cup | Water |
| 1 cup | Risoni pasta |
| 50 g | Butter |
| 1 cup | Breadcrumbs |
| ½ cup | Pumpkin seeds |
| 200 g | Feta |
| ½ cup | Fresh parsley |
| 1 tsp | Iodised salt |
| 1 to taste | Freshly ground black pepper |
Directions
- Peel pumpkin, then remove seeds and cut into 4cm pieces. Crush garlic, then peel and chop finely. Heat oil in a large saucepan and add garlic, pumpkin and curry powder. Toss together for four minutes. Add relish and water and bring to the boil.
- Cook until pumpkin is just tender and liquid is absorbed. Cook risoni according to packet directions. Drain. Heat butter in a frying pan and toss breadcrumbs and pumpkin seeds until browned.
- Crumble feta and toss through pumpkin mixture with risoni, breadcrumb mix, feta, chopped fresh parsley, iodised salt and pepper.
https://www.eatwell.co.nz/recipe/4154/Pumpkin-risoni-with-feta/
Comments
Join the conversation