Pasta with Pumpkin and Arugula
Pasta with pumpkin and arugula is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g pumpkin flesh (Hokkaido or butternut)
- 1 tbsp powdered sugar
- a pinch of salt
- 2 tbsp oil
- 350 g linguine
- 100 g Arugula
- 50 g black, pitted olives
- 250 g mozzarella
- Pepper (from the grinder)
- 1 tbsp pumpkin seed oil
Instructions
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1.
Preheat the oven to 200°C with upper/lower heat. Cut the pumpkin flesh into bite-sized pieces, place on a parchment-lined baking sheet, mix powdered sugar with a pinch of salt and dust over the pumpkin pieces, drizzle with oil, and bake in the preheated oven for 15-20 minutes until golden brown. At the same time, cook the pasta in plenty of salted water to al dente.
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2.
Wash, rinse, and dry the arugula. Halve or roughly chop the olives depending on size. Drain the mozzarella and cut into cubes.
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3.
Drain the pasta and let it sit briefly. Immediately mix with the arugula and remaining ingredients, season with salt and pepper. Divide onto plates and drizzle with pumpkin seed oil before serving.
