Ingredients
• 750g butternut pumpkin, peeled
• 100g butter, melted
• 625g packet fresh ricotta and spinach agnolotti pasta
• 1/2 teaspoon ground nutmeg
• 1/2 cup walnuts, roughly chopped
• 1/4 cup finely chopped fresh chives
• 1/4 cup fresh flat-leaf parsley, roughly chopped
Method
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. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
3. Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown. Add 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.
