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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