Wednesday, December 18, 2002

Pasta with Roast Sweet Potato & Feta

Serves 4

750g sweet potato (kumera)
3 leeks, chopped
1 tablespoon fresh rosemary
500g pasta of your choice (I like tricolore short pasta or fettucine)
2 tablespoons butter
185g marinated feta cheese, chopped
250g baby English spinach leaves
cracked black pepper
fresh grated parmesan cheese

Preheat oven to 200ÂșC. Peel & chop sweet potato & place chunks in a baking dish with a little oil & salt. Bake for 30 minutes or until soft & brown.
Place pasta in a saucepan of boiling water & cook until al dente.
Meanwhile, place oil in a frypan over medium heat. Add leeks & rosemary to oil & cook for 7 minutes or until leeks are golden & soft.
Drain pasta & place in a large warmed bowl. Add sweet potato, leek mixture, butter & feta (I didn't use butter, just the oil from the marinated feta), & toss to combine.
Place piles of spinach on warmed serving plates & top with pasta, pepper & parmesan.

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