Penne with Feta and Pumpkin
Pasta and Pizza | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
For this dish, use only firm feta cheese. Feta sold in glass jars works well. It holds its shape and does not melt. Otherwise, you will end up with smeared feta on the pasta. This dish is also great the next day, unlike many other types of pasta. It can also be served cold as a salad. In that case, drizzle with oil just before serving.
Ingredients
- Pumpkin - 7.1 oz
- Feta cheese - 5.3 oz
- Penne rigate - 8.8 oz
- Thyme - 1 stem
- Olive Oil - 1 tablespoon
- Garlic - 3 cloves
- Dry White Wine - 0 fl oz
- Shelled pumpkin seeds - 1 tablespoon
- Pumpkin seed oil - 1 tablespoon
Step by Step guide
Step 1
Cut the pumpkin into medium cubes about 1 cm. Crush the garlic with the flat side of a knife and chop coarsely.
Step 2
Heat the olive oil in a saucepan. Sauté the pumpkin with the garlic over medium heat, stirring constantly, for about 5 minutes until the pumpkin turns golden.
Step 3
Add the thyme leaves and white wine, and simmer over medium heat for about 20 minutes or until the wine has completely evaporated. Make sure the wine does not evaporate too much and start to burn.
Step 4
Remove from heat and keep warm.
Step 5
Cook the penne according to the instructions until al dente.
Step 6
Drain the water and add the penne to the pumpkin.
Step 7
Mix well. Top with diced feta cheese and drizzle with pumpkin oil.
Step 8
Mix again and serve, sprinkled with pumpkin seeds on top.
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