pumpkin, spinach and basil pasta

  • 1 tablespoon extra virgin olive oil
  • 1 leek, thinly sliced
  • 3 cups (420g) frozen baby peas
  • sea salt and cracked black pepper
  • 225g haloumi, sliced
  • 1.2kg butternut pumpkin, peeled and spiralised or thinly sliced lengthways using a julienne peeler
  • 3 cups baby spinach leaves

basil pesto

  • 1 tablespoon extra virgin olive oil
  • 1 cup basil leaves
  • 2 tablespoons lemon juice
  • 2 green onions (scallions), chopped
  • 1 teaspoon sea salt flakes
  • ¼ cup (60ml) water
  • ¼ cup (20g) finely grated pecorino, plus extra to serve
  1. Preheat oven to 220°C (425°F). To make the pesto, place the oil, basil, lemon juice, onion, salt, water and pecorino in a small food processor and process until smooth. Set aside.
  2. Heat the oil in a large frying pan over medium heat, add the leek and cook, stirring, for 4 minutes. Add the peas, salt and pepper and cook, stirring, for a further 4 minutes or until warmed through. Place in a bowl and set aside. Wipe out the frying pan with paper towel and cook the haloumi for 1 minute each side or until golden.
  3. Place the pumpkin on a large oven tray and cook for 5–6 minutes or until warmed through. Add the pea mixture and spinach, and toss to combine. Divide the pumpkin pasta between plates and top with the haloumi and pesto to serve. Serves 4.
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