• 200 g Mascarpone
• 2/3 c castor sugar
• Juice and zest of 1-1 ½ lemons

Beat the sugar and mascarpone until thick and well blended. Add in the lemon juice and zest and beat until well mixed. Pour into a container and freeze well. Remove from the freezer before serving as it is best eaten slightly soft.

• 800 g grey crown pumpkin
• 2 tbsp chopped rosemary
• ¼ c olive oil
• 1 tsp crushed garlic
• 400 g dried fettuccine pasta
• 200 g feta cheese
• 1/3 c toasted pine nuts
• Shaved parmesan to garnish

Preheat the oven to 230 C. Cut the peeled pumpkin into 1.5 cm chunks and mix with the rosemary, half of the olive oil and salt and pepper to taste. Place in a roasting dish and bake for 12-15 minutes or until tender. Cook the pasta, drain well and place in a bowl with the remaining olive oil and the rest of the ingredients. Garnish with the parmesan cheese and serve straight away.