Sweet potato and almond pappardelle

This tasty recipe for sweet potato and almond pappardelle is proudly brought to you by Latina™ Fresh and taste.com.au.

• 1 large kumara (orange sweet potato), peeled, cut into 3cm pieces
• 1 tablespoon olive oil
• 300g pkt Latina™ Fresh Basil & Cracked Pepper Pappardelle
• 80g butter
• 1 garlic clove, thinly sliced
• 1/4 cup toasted slivered almonds
• 1 bunch rocket , coarsely torn
• 1/4 cup coarsely chopped chives, plus extra, to serve
• Shaved parmesan, to serve

1. Step 1

   Preheat oven to 200°C. Line a baking tray with baking paper. Arrange kumara over the lined tray and drizzle with oil. Season with salt and pepper. Bake in preheated oven, turning occasionally, for 20 minutes or until golden and tender.

2. Step 2

   Meanwhile, cook the Latina™ Fresh Basil & Cracked Pepper Pappardelle following packet directions until al dente. Drain well.

3. Step 3

   Melt butter in a large frying pan over high heat until foaming. Add garlic and cook for 1 minute or until fragrant. Add pasta, kumara, almonds, rocket and chives and toss to combine. Divide among serving plates. Serve immediately with extra chives.