Pumpkin and Arugula Linguine
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 ⅔ cups Pumpkin (prepared weight), Hokkaido or butternut squash
- 1 Tbsp powdered sugar
- 1 pinch salt
- 2 Tbsps Oil
- 12 ozs Linguine
- 2 cups Arugula
- 0.333 cup small Olives (stoned)
- Sea salt
- peppers
- ½ cup fresh Mozzarella
- 1 Tbsp Pumpkin seed oil
Preparation steps
1.
Cut the pumpkin flesh into bite-sized pieces and put on a baking tray lined with baking parchment. Mix the icing sugar with a pinch of salt and sprinkle over the pumpkin. Drizzle with oil and bake in the oven at 200°C for 15-20 minutes, until golden brown.
2.
At the same time cook the pasta in plenty of boiling, salted water according to the package instructions. Wash and sort the rocket and shake dry. Halve or roughly chop the olives, depending on size. Drain and dice the mozzarella.
3.
Drain the pasta and mix immediately with the rocket and the other ingredients. Season to taste with salt and pepper. Put on plates and serve sprinkled with pumpkin seed oil.
