Fresh Fettuccine with Beetroot and Pine Nuts

1/4 of a kent pumpkin, peeled and chopped into 4cm squares

4 baby beetroot, washed and topped and tailed

kosher salt

200g feta cheese, diced or crumbled

250g fresh fettuccine

100g pine nuts, toasted

basil oil *

preheat oven to 190 degrees celsius.

wrap beetroot in foil and place on baking train and place in the oven.

line a separate baking tray with baking paper, place pumpkin on the tray, drizzle with olive oil and add a pinch of salt.

bake pumpkin for 25-30 minutes or until browned and soft.

bake beetroot for 90 minutes.

while vegetables are baking, cook fettuccine according to packet instructions, drain and rinse when cooked.

remove vegetables from oven when cooked, leave aside to cool.

when vegetables cool to the touch, peel beetroot and finely dice, place pumpkin in a serving bowl.

serve fettuccine in bowls.

bring feta, pumpkin, beetroot, pine nuts, basil oil and grated parmesan cheese to the table

allow people to serve themselves.

* basil oil, 1/2 bunch basil, leaves removed, washed and finely sliced, extra virgin olive oil. combine basil with the oil.