Bellata Gold Plain Linguine  

with Pumpkin, Parmesan & Pine nut Sauce

 Serves 4

INGREDIENTS 

• 375g of Bellata Gold Plain Linguine
• 25g butter
• 175g cream
• 50g freshly grated parmesan cheese
• Sea salt, ground pepper & Nutmeg
• 225g roasted pumpkin
• 45g roasted pine nuts

METHOD

Melt the butter in a saucepan. Add cream and simmer for a couple of minutes until the cream has slightly thickened.

Add the roasted pumpkin and parmesan cheese, this will make the sauce nice and thick.

Season with sea salt, freshly ground pepper & nutmeg.

Cook Bellata Gold pasta according to directions on pack. Serve in bowls with sauce ladled over pasta. Garnish with chopped parsley and toasted pine nuts.

Thank you to Katrina O’Brien of “Relish Catering”, Narrabri for this recipe.