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Agnolotti with roasted pumpkin

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    VitaminsA, B2, B9, C, D, E
    MineralsZinc, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 750g butternut pumpkin, peeled, deseeded

    3. 100g butter, melted

    4. 625g packet fresh ricotta and spinach agnolotti pasta (see note)

    5. 1/2 teaspoon ground nutmeg

    6. 1/2 cup walnuts, roughly chopped

    7. 1/4 cup finely chopped chives

    8. 1/4 cup flat-leaf parsley leaves, roughly chopped

    Instructions Jump to Ingredients ↑

    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.

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

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

    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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