(Vegetarian) Butternut Pumpkin & Thyme Fettucine

Place a large frying pan over a medium-high heat and add the slivered almonds. Toast, stirring, for 3-4 minutes, or until golden. TIP: Stirring the almonds occasionally prevents them sticking to the pan. Remove from the pan and set aside.

While the almonds are toasting, add the fettuccine (use suggested amount to ensure the finished dish is balanced in flavour) to the saucepan of boiling water and cook for 10-12 minutes, or until 'al dente'. Reserve 1/2 a cup of pasta water, drain the pasta, retun to the pan and drizzle with olive oil to prevent sticking.

While the pasta is cooking, return the frying pan to a medium-high heat. Add a good drizzle of olive oil and the peeled pumpkin. Cook for 4 minutes, without stirring, until the bottom is lightly caramelised. Then cook, stirring, for a further 4 minutes, or until soft. Season with a pinch of salt and pepper. Add the thyme leaves, garlic and lemon zest and cook for 1 minute, or until fragrant.

Add the fettuccine to the pan with the pumpkin along with a drizzle of the oil from the marinated goat fetta tub, 1/2 the marinated goat fetta, the** baby spinach leaves** and lemon juice (1 tbs for 2 people / 2 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste preference. Season with a pinch of salt and pepper and toss to coat. Add the reserved pasta water (1 tbs for 2 people / 2 tbs for 4 people) to loosen. TIP: Add a dash more cooking water to loosen the pasta if you like.