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    Saturday, October 17, 2015

    Agnolotti with roasted pumpkin Recipe

    Agnolotti with roasted pumpkin Recipe

        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

        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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    Item Reviewed: Agnolotti with roasted pumpkin Recipe Rating: 5 Reviewed By: Mrs. Chef
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