Cherry tomato, chilli gremolata and pumpkin pasta salad
7/7/2010
Ingredients
| 400 g | Pumpkin, (peeled and diced) |
| 1 | Olive oil |
| 1 | Salt & freshly ground pepper, (to season) |
| 1 punnet | Cherry tomatoes |
| 250 g | Pasta spirals, (wheat and gluten free) |
| 100 g | Pine nuts |
Gremolata
| 1 | Bird's eye chilli |
| 1 clove | Garlic, (large) |
| 1 handful | Flat leaf parsley, (or half a cup) |
| 1 | Lemon, (zest of or approximately 3 tsp) |
Directions
- Preheat oven to 200 degC. Put a large saucepan of salted water on to boil. Toss the pumpkin in olive oil and season. Spread on a tray and cook for 30 minutes, let cool.
- Repeat the process with the tomatoes but only cook for 15 minutes or until they just begin to collapse. Cook the pasta according to the packet instructions, drain and cool.
- Remove the seeds from the chilli if you prefer less heat. Chop finely along with the garlic, parsley and lemon zest then mix together.
- Combine the pumpkin, pasta, tomatoes and pinenuts then put into a serving bowl and sprinkle generously with the gremolata.
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