Honey Pumpkin & Sage Agnolotti

Source: Coles Magazine
Serves  4 - Prep 10 minutes - Cooking 25 minutes

800 g butternut pumpkin, peeled, coarsely chopped
1 tsp olive oil
1 tbsp honey
1/2 cup (60g) pecans, coarsely chopped
625 g pkt ricotta & spinach agnolotti
80 g butter, chopped
12 sage leaves
60 g baby spinach leaves
Shaved parmesan, to serve
Mixed salad leaves, to serve
Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the pumpkin over the tray.

  1. Drizzle with the oil and season with salt and pepper. Bake, turning occasionally, for 15 minutes. Drizzle with honey. Scatter the pecans over the pumpkin. Bake for a further 2 minutes or until caramelised.
  2. Meanwhile, cook the pasta following packet directions or until tender. Drain.
  3. Melt the butter in a large frying pan over medium-high heat. Cook, stirring, for 5 minutes or until the butter turns a deep nut-brown colour. Add the sage and cook, turning, for 2 minutes or until crisp. Transfer the butter mixture to a large bowl. Add the pumpkin, pecans, pasta and spinach leaves to the butter mixture and toss to combine.
  4. Divide pasta mixture among serving bowls. Sprinkle with parmesan and serve with mixed salad leaves.

Vic Lic

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