Pesto pasta with spinach leaves, pumpkin & fetta

Ingredients (serves 2)

• Half jap pumpkin
• Handful of spinach leaves
• 100g of low-fat fetta
• 100g of fettucini pasta
• tsp olive oil

Pesto

• 1 cup basil leaves
• 1/2 cup of pinenuts
• 1 tsp parmesan cheese
• tsp olive oil

Method

Cook fettucini in heated salted water. Dice pumpkin and fetta, and clean spinach thoroughly.

Heat saucepan, add olive oil and sauté off pumpkin. Once pumkin is tender, add spinach and cook for a further three minutes or until spinach is at your desired preference. Drain fettucini and add to saucepan.

To make the pesto: add the basil leaves, parmesan, pinenuts and olive oil to a blender and pulse for about 20 seconds.

Add pesto mixture to saucepan and stir thoroughly. Place in pasta bowl and crumble feta on top to serve.

Pasta Tips: When cooking pasta always add a pinch of salt to stop pasta sticking together. When cooked, never rinse, simply drain off excess water in a calendar. To give pasta a shiny glow stir through a tablespoon of olive oil after draining.