Mum was always a big pasta fan. Over the years, she tired of endless meat dishes and began to turn to a more mediterranean diet. The cupboards were always full of a variety of pasta, and she battled to keep weevils out of the packets.

Being a romantic with a lively imagination, she would imagine occasions for food. This recipe was intended for a candlelit dinner “a deux”. The pine nuts and fresh parmesan cheese transform it from the ordinary to the sublime.

Ingredients

• 1 x medium carrot
• 1 x capsicum
• 4 x tablespoons of olive oil
• Half a teaspoon of curry powder/paste
• salt and ground pepper
• 400 grams of fettucine
• 2 x tablespoons chopped coriander or parsley
• 2 x tablesppons of roasted pine nuts
• Shavings of fresh parmesan cheese

Method

• Preheat overn to 220 degrees celsius
• Cut carrot diagonally into 3mm slices
• Peel pumpkin and cut into bite size pieces about 5 mms thick
• Cut capsicum into thin strips
• Toss vegetables in oil, curry powder, and salt and pepper
• Roast for 20 mins until soft
• Cook fettucine
• When al dente, drain and toss with vegetables
• Add parsley/coriander and the remainder of the oil
• Sprinkle pine nuts and fresh parmesan cheese on top

Preparation Time: 15 mins

Cooking Time: 30 mins

Servings: 2-3