Wednesday: Pumpkin, greens, and pasta

Inspired by this week's "Weeknight Kitchen", but adapted to help use up the ton of vegetables we have in the fridge.

Dice (2-3cm) and roast some pumpkin (not clear the type, we got a piece in the biokiste) with some olive oil at 200C until it softens. Meanwhile brown some diced smoked pork loin quickly in some olive oil and set aside. In the same pan cook diced onion, carrot, green pepper, and chopped garlic with some piri piris and salt until the vegetables start to soften. Add some batavia (lettuce) that's been ripped into pieces along with a couple sprigs of thyme, a sprig of oregano, and a splash of white wine and cook until the lettuce is ready to eat. Add the pork and pumpkin along with some orecchiete (not too much, the point is the vegetables!). Serve topped with fresh parsley and grated parmesan.

Good stuff and very helpful with the using up the veggies thing. :-)