Ricotta & spinach agnolotti with nut sauce

Cook the agnolotti in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.

Meanwhile, cook the walnuts and pine nuts in a frying pan over a medium heat for 2-3 minutes until toasted. Remove and set aside. Add the butter to the frying pan and cook for 1-2 minutes or until foamy. Stir in sage leaves, toasted nuts and lemon juice.

Pour the butter sauce over pasta and toss to combine. Divide among serving bowls and season with pepper to serve.