Agnolotti Pasta With Roasted Pumpkin


750g butternut pumpkin, peeled
600g packet ricotta and spinach agnolotti pasta
100g butter, melted
½ cup walnuts, roughly chopped
¼ cup fresh chives, finely chopped
¼ cup fresh flat-leaf parsley, roughly chopped
½ teaspoon ground nutmeg

1) Preheat oven to 200 °C.
2) Line a baking tray with baking paper.
3) Cut the pumpkin into 2cm cubes and place on tray.
4) Brush with a tablespoon of butter and bake for 25 to 30 minutes, or until golden and tender.
5) Cook pasta according to packet directions.
6) Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown.
7) Add nutmeg.
8) Drain pasta, reserving 2 tablespoons of cooking water.
9) Return pasta and reserved water to saucepan and add pumpkin, butter, walnuts, chives, parsley, and salt and pepper.
10) Toss over low heat until well combined. Serve immediately.


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