A few quality ingredients come together to create something truly delicious. In this dish, our friends at Sabato have paired creamy feta with chorizo from Iberian pork and butternut pumpkin, resulting in a dish full of flavour and texture.
Enjoy with either of our delicious Chardonnays.
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. Add the chorizo during the last five minutes to crisp slightly.
Meanwhile, cook the pasta in salted, boiling water until al dente, then drain. Combine the roasted pumpkin, chorizo and pasta adding more olive oil if needed.
Finish with crumbled feta on top.
