500g Harvey Beef Mince

200g Australian Fetta

300g Farfalle Pasta

400g Butternut Pumpkin

60g Baby Spinach

1. Pre-heat oven to 180c. Peel & cut pumpkin into a small 2cm dice, toss with 1 tablespoon of olive oil & roast for 15 minutes.
2. Add beef mince to a large bowl, crumble in half of the fetta cheese. Season with salt & pepper. Use your hands to mix well until a firm ball forms. Mould into small even sized balls.
3. Cook pasta to packet instructions, then drain and reserve around ½ cup of the pasta water.
4. Heat a large frypan to a high heat, fry meatballs until golden and cooked through. Add the pasta, water, roasted pumpkin & baby spinach and toss gently.
5. Serve sprinkled with the remaining fetta cheese.