Agnolotti with roasted pumpkin Recipe

 
Agnolotti with roasted pumpkin Recipe
    Ingredients
    

    750g butternut pumpkin, peeled, deseeded
    100g butter, melted
    625g packet fresh ricotta and spinach agnolotti pasta (see note)
    1/2 teaspoon ground nutmeg
    1/2 cup walnuts, roughly chopped
    1/4 cup finely chopped chives
    1/4 cup flat-leaf parsley leaves, roughly chopped


Agnolotti with roasted pumpkin Recipe
    Method
    

    Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender.
    Step 2

    Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
    Step 3

    Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
    Step 4

    Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.

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10/17/2015 07:56:00 PM