Fettuccine
with Pumpkin, Thyme & Marinated Goat Feta
Cooking Steps
Put a medium saucepan of lightly salted water on to boil. Chop the peeled pumpkin into 1 cm chunks. TIP: Chop the pumpkin small enough to ensure it cooks in the allotted time. Peel and crush the garlic. Pick the thyme leaves. Zest the lemon until you have a pinch of zest and slice into wedges.
Place a large frying pan over a medium-high heat and add the slivered almonds. Toast, tossing, for 3-4 minutes or until golden. Remove from the pan and set aside.
Meanwhile, add the fettuccine to the boiling water. Cook for 10-12 minutes or until ‘al dente’. Drain, return to the pan and drizzle with olive oil to prevent sticking. NOTE: Be sure to use the correct amount of pasta, in order for your dish to be perfectly balanced, just the way we planned it!
While the pasta is cooking, return the frying pan to a medium-high heat. Add a drizzle of olive oil and the pumpkin. Cook for 4 minutes without stirring, or until lightly caramelised on the bottom. Then cook, stirring, for a further 4 minutes or until soft. Add the thyme leaves, garlic and lemon zest and cook for 1 minute or until fragrant. Add the baby spinach leaves and stir through or until wilted.
Add the fettuccine to the pan with the pumpkin along with a drizzle of the oil from the marinated goat feta and ½ the marinated goat feta. Season with a pinch of salt and pepper and toss to coat.
Divide the fettuccine between bowls and top with chunks of the remaining marinated goat feta and the slivered almonds. Serve with the lemon wedges. Enjoy!
