Roasted Pumpkin, Gorgonzola, Rocket & Walnut Pasta Salad
100g FAGE Total
350g diced pumpkin
50g walnut pieces
2 sprigs sage, leaves only, finely chopped
140g pasta shapes
50g gorgonzola, cubed
- Heat oven to 220°C / Gas Mark 7. Line a baking tray with baking paper, add squash, spray with oil, season and bake for 25 minutes until cooked and golden. Add walnuts and sage, toss and bake for a further 3-4 minutes. Cool.
- Meanwhile, cook the pasta according to pack instructions, drain reserving 3 tablespoon cooking water. Cool.
- In a large bowl, mix the FAGE Total with the pasta water, add the squash mixture and pasta, gorgonzola and toss. Gently stir through the rocket and serve.