Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage

Prep: 15 minutes

Cook: 40 minutes

Serves: 2

Difficulty:

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Add roast pumpkin to this fresh spinach and ricotta pasta recipe to make it truly amazing.

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Spinach & Ricotta Agnolotti with Roast Pumpkin, Walnuts and Sage

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