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Pumpkin, Pasta and Peanut Salad

Source of Recipe

Lani D. Recipezaar


Recipe Introduction

Lovely warm salad for an Autumn lunch

List of Ingredients

500 g pumpkin
pasta spirals (use any gluten free pasta you care for)
1/2 tablespoon olive oil
4 spring onions
1 cup roasted peanuts
2 tablespoons tahini
snow pea sprouts, for garnish


Recipe

1. Peel and re move seeds from Pumpkin. Boil or steam until just tender and drain well. Cut into 1.5cm cubes.

2. Cook pasta according to directions on packet. Drain well and mix oil through. Cool.

3. Trim spring onions and cut into 1cm slices on the diagonal.

4. Mix pumpkin, pasta, spring onions and peanuts together.

5. carfully mix dresing through and garnish with snow pea sprouts.

NB to make this easier for a beginning chef, I used canned pumpkin, estimating that since pumpkin has alot of water, it would have cooked down to about 250 g (or 1 cup).