Cheesy Linguine with Pumpkin Seeds and Mint Sauce

• 150 g pumpkin seeds
• 250 g pumpkin pie filling
• 4 tablespoons olive oil, plus
• 150 ml olive oil
• 450 g linguine
• 50 g mint leaves, chopped
• 3 cloves garlic, minced
• 12 teaspoon cumin
• 14 teaspoon dried chili pepper flakes
• 100 g feta cheese, diced or 100 g freshly grated parmesan cheese
• salt and pepper

1. Preheat the oven to 350 F or 180 degrees C.
2. Dice the pumpkin flesh into 1cm squares.
3. Clean the seeds, then spread them out onto a baking sheet and roast in the oven until fragrant.
4. Leave to cool.
5. Toss the pumpkin cubes with the 4 tablespoons olive oil and some salt and pepper.
6. Bank for 10-15 minutes until tender and lightly browned.
7. At the same time, cook the linguine.
8. While the pumpkin and pasta are cooking, place the mint and garlic in a food processor with the pumpkin seeds, cumin and chilli flakes.
9. Blitz to a fine paste and then, with the motor running slowly, pour in enough of the remaining olive oil to make a smooth, slightly runny, sauce.
10. Drain the linguine, toss with the sauce and adjust the seasoning.
11. Top with the roasted pumpkin and feta cheese or parmesan.
12. Add some freshly ground black pepper on top and serve!

pumpkin seeds, pumpkin pie filling, olive oil, olive oil, linguine, mint, garlic, cumin, chili pepper, feta cheese, salt

Taken from www.food.com/recipe/cheesy-linguine-with-pumpkin-seeds-and-mint-sauce-41905 (may not work)