Add roast pumpkin to this fresh spinach and ricotta pasta recipe to make it truly amazing.
Ingredients
500g butternut pumpkin, peeled and cut into 2cm cubes
1 tsp chilli flakes
1/2 tsp dried coriander, ground
1 tbsp olive oil
375g packet Spinach and Ricotta Agnolotti
90g Western Star Butter, chopped
1/2 cup sage leaves
1/2 cup walnuts, toasted, chopped
Packet of Perfect Italiano Parmesan, shaved
Method
Preheat the oven to 200°C
In a medium sized bowl add the pumpkin, chilli, coriander and olive oil. Toss to combine
Place the pumpkin onto a large baking tray lined with baking paper, and roast in the oven for 20-25 minutes or until the pumpkin becomes tender and golden
Cook the pasta according to packet instructions. Drain into a colander, reserving 1/4 cup cooking water
Melt the butter into a large, deep sided fry pan over a medium heat
When the butter begins to foam, add the sage and cook for 3 minutes or until crisp. Add the pasta, pumpkin, walnuts and reserved cooking water. Season with salt and pepper
