11/05/2026
New product spotlight! pasta
100% NZ grown and made, no additives, plastic free, made with a bronze extruder (no teflon!), gold , kid approved (as tested by Tess and Tim’s whānau), and just straight delicious! We’re stoked to have them on our shelves ✅✅✅✅✅✅✅
Their website has a wealth of delicious pasta recipes too, here’s one we picked that includes some seasonal produce we currently have in-store
Pumpkin, Chickpea and Feta Pasta
Ingredients:
* Monty & Sons Trumpet Pasta
* 1 butternut pumpkin
* 1 whole garlic bulb
* Whole milk
* Chickpeas (tinned or cooked)
* Goat’s feta, crumbled
* Fresh basil leaves
* Extra virgin olive oil
* Butter
* Salt and pepper
Method:
1. Preheat your oven to 180°C. Cut the butternut pumpkin in half lengthwise and scrape out the seeds. Drizzle the cut sides generously with olive oil. Slice the garlic bulb in half crosswise and drizzle it with olive oil as well. Place both the pumpkin and garlic on a baking tray and roast for about 40 minutes, or until the pumpkin is soft and caramelised and the garlic cloves are tender.
2. While the vegetables are roasting, bring a large pot of salted water to the boil and cook your pasta until al dente.
3. Once the pumpkin and garlic are ready, scoop the soft pumpkin flesh from the skin into a pot. Squeeze the roasted garlic cloves out of their skins directly into the pot with the pumpkin. Add milk and blend everything together until you have a consistency like thick pumpkin soup. Add the chickpeas to the sauce and warm everything through gently. Season with salt and pepper to taste.
4. Before draining the pasta, reserve a cup of the cooking water. Drain the pasta and toss it with a k**b of butter. Mix the buttered pasta into the pumpkin and chickpea sauce, then add a splash of the reserved pasta water to make the sauce silky and help it coat the pasta beautifully.
5. Serve in bowls topped with crumbled goat’s feta, fresh basil leaves, freshly cracked black pepper, and a final drizzle of good olive oil.
Check out www.montyandsons.co.nz for more
