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    Saturday, October 17, 2015

    Agnolotti, pumpkin and spinach salad Recipe

     
    Agnolotti, pumpkin and spinach salad Recipe
        Ingredients
     

        500g butternut pumpkin, peeled, cut into 2cm pieces
        olive oil cooking spray
        375g fresh feta and sun-dried tomato agnolotti pasta
        1/3 cup French salad dressing
        1 teaspoon dijon mustard
        1/2 cup sun-dried tomatoes in oil, drained, thinly sliced
        100g baby spinach


    Agnolotti, pumpkin and spinach salad Recipe
        Method
        Step 1

        Preheat oven to 240°C/220°C fan-forced. Line a baking tray with baking paper. Place pumpkin on tray. Spray with oil. Season with salt and pepper. Bake for 25 minutes or until golden and tender.
        Step 2

        Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
        Step 3

        Combine dressing and mustard in a jug. Place pasta, pumpkin, tomato, spinach and dressing mixture in a bowl. Season with salt and pepper. Toss to combine. Serve.

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    Item Reviewed: Agnolotti, pumpkin and spinach salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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