Pasta with pumpkin and goat cheese

Name: pasta with pumpkin and goat cheese
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pumpkin; 1 Red pepper; 20 g fresh Italian spice mix; 6 el traditional olive oil; 1 garlic; 100 g goat cheese old 50; 1 press orange; 300 g penne rigate; 40 g chilled baby kale; 50 g pumpkin seeds

Casareccia with kale, pumpkin and goat cheese.

Ingredients

Kitchen Stuff

1 hand blender with tray
1 roasting pan or baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Cut the top and a thin slice from the bottom of the pumpkin.
Halve the pumpkin and remove the seeds. Cut the flesh with skin into cubes of 2 x 2 cm.
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the flesh coarsely.
Ris the needles of the rosemary from the box of Italian herbs. Pick the leaves of the thyme, sage and oregano.
Puree in the container of the hand blender, garlic, red pepper and herbs. If necessary, season with salt.
Mix with the pumpkin and put in the greased oven dish. Roast for about 20 minutes in the middle of the oven.
Meanwhile, grate the goat's cheese. Grate the orange zest of the orange and squeeze out half. Mix the juice and grate with the oil into a dressing.
Meanwhile, cook the pasta according to the instructions on the packaging. Drain and mix with the roasted pumpkin and dressing.
Mix the baby kale through the pasta and season with salt and pepper.
Divide the kale, goat cheese and pumpkin seeds. Serve immediately.