Source: Coles Magazine
Serves 4 - Prep 10 minutes - Cooking 25 minutes
Ingredients
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.
Serves 4 - Prep 10 minutes - Cooking 25 minutes
Ingredients
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.
- 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.
- Meanwhile, cook the pasta following packet directions or until tender. Drain.
- 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.
- Divide pasta mixture among serving bowls. Sprinkle with parmesan and serve with mixed salad leaves.