Rigatoni with Spinach & Pumpkin

Method

1. Cook pasta according to packet directions, then drain.
2. In a food processor blend the spinach leaves and toasted pine nuts until finely chopped.
3. Add the pecorino, oil and salt and continue to blend until the sauce is at the desired taste and consistency.
4. Heat the butter in a frying pan and cook the pumpkin for 10 minutes until tender.
5. Add the cooked pasta and mix through the pumpkin. Add the spinach mixture and stir through.
6. Top with shaved pecorino.