Servings: 4-6

Roasted Buttercup with Blue Cheese, Walnuts and Pasta. Recipe Ingredients: Salt Black Pepper, freshly ground 4 tbsp Olive Oil 2 Handfuls Rocket Leaves 100g Blue Vein Cheese, crumbled 1/2 c Walnut Pieces, toasted 700g Buttercup, peeled, seeded, sliced 2cm thick 400g Short Tubular Pasta such as penne

Directions:
Preheat the oven to 200°C
Spread the buttercup onto an oven proof tray. Add the oil and toss well so that all the slices are well oiled.
Season with salt and pepper and place in the oven for 20 minutes until the buttercup is tender and well browned.
Drop the pasta into a large saucepan of well salted boiling water and boil the pasta until tender to the bite.
Drain well and place in a large warm bowl.
Add the cooked buttercup slices and the rocket and mix well so that the rocket starts to wilt.
Sprinkle the cheese and walnuts over the top and serve immediately.