Pasta with Kale, Pumpkin and Feta Cheese

Ingredients

• ⅛ x pumpkin
• 100 g fusilli
• 1 clove garlic
• ½ x red onion
• 1 handful kale
• 50 g feta cheese

Method

1. Take out the pumpkin seeds from the pumpkin. Rinse well and dry. Transfer to a baking tray, sprinkle with olive oil and salt and bake in the middle of the oven at 200 degrees celsius for 10-15 minutes or until golden.
2. Boil pasta in well salted water.
3. Peel and cut the pumpkin into cubes and boil together with the pasta for 10 minutes.
4. Mince the garlic and cut red onion into strips. Fry in a frying pan together with olive oil until the onion turn soft.
5. Add kale to the pan and fry for a couple more minutes.
6. Add the pasta and the pumpkin to the frying pan. Sprinkle over extra olive oil, and add salt and pepper to taste. Serve with feta cheese and roasted pumpkin seeds.
7. Note: Set aside 2/3 of the roasted pumpkin seeds if you follow the Weekly Menu. It will be used in other recipes.