Here's a delicious twist on pasta starring native Lemon Myrtle. Simply roast pumpkin, cook pasta, then bring everything together with a fragrant herb butter and a handful of parmesan.
Ingredients:
- 375g Tagliatelle
- 800g Butternut Pumpkin
- 300g Peas
- 100g Parmesan
- 5g Lemon Myrtle Spice
- Parsley
- 60g Butter
- 4 Garlic Cloves
- Olive Oil
Method:
- Preheat the oven to 200C. Line an oven tray with baking paper. Bring a large saucepan of salted water to the boil for the pasta. Peel the pumpkin and cut into 1.5cm chunks. Crush or finely chop 3 garlic cloves. Reserve a few whole leaves, then finely chop the parsley, including the stems. Finely grate the parmesan.
- Put the pumpkin, 2 tbs olive oil and a large pinch of lemon myrtle on the lined tray, season with salt and pepper and toss to coat. Roast for 15 mins or until tender.
- Meanwhile, cook pasta in the pan of boiling water for 7 mins. Add the peas and cook for a further 1-2 mins until the pasta is al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta and peas.
- Combine the garlic, chopped parsley, 2 tsp lemon myrtle and 2 tbs olive oil in a bowl and season with salt and pepper. Heat a large deep frypan over high heat. Cook 60g butter, swirling the pan, for 30 secs or until starting to foam. Add the pasta, peas and parsley mixture and cook, tossing, for 1-2 mins until fragrant and well coated.
- Add the roasted pumpkin, reserved cooking water and half the parmesan, reduce the heat to medium and cook, tossing, for a further 1 min until well combined. Taste, then season with salt and pepper. Divide the pasta among bowls, scatter with the remaining parmesan and reserved parsley leaves and enjoy.