PASTA WITH ROAST SWEET POTATO AND FETA

750 g (1 1/2 lb) sweet potato
salt
oil
3 leeks chopped
1 tablespoon fresh rosemary
500 g (1 lb) pasta of your choice
2 tablespoons butter
185 g (6 oz) marinated feta cheese chopped
250 g (8 oz) baby English spinach leaves
cracked black pepper
grated pecorino or parmesan cheese

Peel and chop sweet potato and place chunks in a baking dish with a little oil and salt. Bake at 200°C (400°F) for 30 minutes or until sweet potato is soft and brown. Place oil in a frypan over medium heat. Add leeks and rosemary to oil and cook for 7 minutes or until leeks are golden and soft. Place pasta in a saucepan of boiling water and cook until al dente. Drain pasta and place in a large warmed bowl. Add sweet potato, leek mixture, butter and feta, and toss to combine.