Prosciutto, Cherry Tomato and

Pumpkin Pesto Pasta

Ingredients:




Equipment:






250g Kent pumpkin, deseeded, peeled, cut into 2.5cm
pieces
14 cherry tomatoes
1 teaspoon of balsamic vinegar
1 teaspoon of olive oil
Sprinkling of brown sugar
Olive oil spray
Salt & freshly ground black pepper
200g dried penne pasta
3-4 slices of prosciutto, thinly sliced
4-5 tbsp. of basil pesto (See recipe below)


2 Baking trays
Baking paper
Large saucepan
Non-stick frying pan
Sharp knife
Spoon
Mixing bowl
Wooden spoon
Colander
Plate
Time Action
0-5 Put Hair net and apron on and wash hands
5-10 Gather Equipment and ingredients
10-20 Prepare Ingredients
20-45 Cook Meal
45-50 Plate and present Meal
50-55 Wash up (clean equipment and clean floor)Teacher checks
bench and put equipment away
55-60 Sanitize bench.


Method:
1. Preheat oven to 200C. Line a baking tray with non-stick
Baking paper. Place the pumpkin, in a single layer, on the
Prepared tray. Spray with olive oil spray and season with salt
And pepper. Bake in oven for 25 minutes or until tender.

2. Meanwhile, cook the pasta in a large saucepan of salted boiling water following
packet directions or until al dente

3. Line another baking tray with non-stick baking paper. Toss together the tomatoes,
vinegar, and olive oil, on the prepared tray. Season with salt and pepper. Roast for 20 to 25
minutes, until the tomatoes are tender.

4. Cook the prosciutto in a non-stick frying pan over medium-high heat, until
crisp and golden. Cool and then break up into small strips.

5. Add the pesto to the pasta and toss until coated. Add
the pumpkin, tomato and prosciutto and toss until
well combined. Divide among serving bowls
and sprinkle with parmesan. Serve immediately.


Step 3:

Step 2:

Step 1:

Step 4:

Step 5: