Posted by shiny on March 02, 2017 at 09:37 and edited at March 08, 2020 at 06:50

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Chop up the kamo kamo.

Remove seeds. (Save these to grow for next year)

Leave skin on.

Roast with sprigs of rosemary at 180C for about 40 minutes (until soft) It's okay to do this the day before

Remove skins (easier if the kamo kamo is cool). place in pot with chicken stock and garlic. Puree with a stick blender until smooth. Heat slowly on the stove. Pour over pasta.

For extra points, serve with steamed pūhā