Friday, September 30, 2011

Agnolotti with Roasted Pumpkin & Sage

Roasted pumpkin and sage add a gourmet touch to this tasty vegetarian pasta main.
Ingredients (serves 4)
700g butternut pumpkin, peeled, cut into 2cm cubes
2 pinches chilli flakes
1/2 teaspoon coriander seeds, crushed
Olive oil cooking spray
625g fresh ricotta and spinach agnolotti pasta
80g butter, chopped
1/2 cup fresh sage leaves
1/3 cup chopped walnuts
Shaved parmesan cheese, to serve
1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin in a bowl. Add chilli and coriander. Spray with oil. Stir to combine. Arrange pumpkin, in a single layer, on baking tray. Roast for 20 to 25 minutes or until golden and tender.
2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
3. Meanwhile, melt butter in a frying pan over medium heat. Cook sage and walnut for 3 to 5 minutes or until butter is golden and sage crisp.
4. Add pumpkin, sage mixture and reserved cooking liquid to pasta. Season with salt and pepper. Toss over low heat until combined and heated through. Serve topped with parmesan. 

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