Vegetarian Recipes - Linguine with Pumpkin and Olives Recipe

  
 

Linguine with Pumpkin and Olives Recipe

 

Ingredients

 

Serves 4-6

  • 1 lb/500 g pumpkin, peeled, seeded, and thinly sliced

  • 1 onion, finely chopped

  • 4 tbsp extra-virgin olive oil

  • salt and freshly ground black pepper to taste

  • scant 1 cup/80 g pitted and chopped black olives

  • 1 lb/500 g linguine pasta

  • 1/4 cup/45 g pine nuts, chopped

Method:

  1. Preheat the oven to 400°F/200°C/gas 6.

  2. Place the pumpkin on an ovenproof dish and roast for about 30 minutes, or until soft. Let cool slightly. Chop coarsely.

  3. Sauté the onion in 2 tablespoons of oil in a large frying pan over medium heat for 5 minutes.

  4. Add the pumpkin and sauté for 5-10 minutes, or until the pumpkin has broken down. Season with salt and pepper and add the olives.

  5. Cook the pasta in a large pot of salted, boiling water until al dente. Drain, reserving 4 tablespoons of the cooking water.

  6. Add the pasta and the reserved cooking water to the pan with the sauce. Toss gently and transfer to a serving dish.

  7. Sprinkle with the pine nuts and drizzle with the remaining oil. Serve hot.