Rigatoni with Roasted Tomato and Pumpkin Leaf Sauce
As one of our Future 50 Foods, pumpkin leaves (mekopu) are filled with all the goodness your body needs. In this recipe, you can try them in a delicious roasted tomato sauce, served on decadent rigatoni. Explore local flavours like never before in this crowd-pleasing dish.
- 400 g rigatoni
- 1.3 kg ripe tomatoes
- olive oil for drizzling
- 1 sachet Knorr Spaghetti Bolognaise Dry Cook-in-Sauce
- 1 cup young pumpkin leaves roughly chopped
- Nut Free
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