- 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
| - 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
- Reduce the heat to low and toss gently to coat
- Serve the pasta topped with shaved parmesan
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