TORTELLINI & ROAST VEGETABLES
150 g pumpkin, diced
1/4 cauliflower, broken into florets
1 tbsp oil
1 cup butter beans
1 garlic clove, finely diced
250 g Barilla Collezione Three Cheese Tortellini, pre cooked
Toasted pepitas, to garnish
Toasted pinenuts, to garnish
Goat's cheese, togarnish
Vintage cheese, to garnish
Fresh thyme, to garnish
1/2 lemon, juiced
Parsley, to garnish
- Place pumpkin and cauliflower onto a oven try lined with baking paper, drizzle with oil. Place into the oven for 30 minutes until tender and brown, allow to cool.
- Heat oil in a frying pan over a medium heat. Add butter beans and garlic, cook until beans are heated through. Add pasta, vegetables, ½ of the pepitas and pine nuts stir, cook for 2 minutes or until ingredients are heated through.
- Transfer ingredients onto a serving dish. Scatter over the goat's cheese, grated vintage cheese. Sprinkle with thyme leaves, and remaining pepitas. Squeeze over lemon juice, and garnish with parsley.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.