A few quality ingredients can come together to create something truly delicious. In this dish, we've paired creamy Zany Zeus feta with Montanera Iberico bellota chorizo and butternut pumpkin, resulting in a dish full of flavours and texture.
Serves 2
Half a butternut pumpkin, chopped into chunks
80g Montanera Iberico Bellota chorizo
250g Rustichella Conchiglioni
2 Tbsp Salvagno organic extra virgin olive oil
200g Zany Zeus classic feta
1 tsp Sal de Añana Provençal herb & salt
Black pepper
Toss the pumpkin pieces in olive oil, season with salt and pepper, and bake at 180°C for 10-15 minutes, adding the chorizo during the last 5 minutes to crisp slightly.
Meanwhile, cook the pasta in salted boiling water until al dente. Combine the roasted pumpkin, chorizo, and pasta, adding more olive oil if needed.
Finish with crumbled feta on top.
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