Pumpkin, Crisp Sage & Parmesan Pasta
750g butternut pumpkin, deseeded and cut
into ½ cm-thick small wedges
Olive oil or olive oil spray
Salt and ground black pepper
600g fresh spinach and ricotta-filled pasta (like Agnolotti or Tortellini)
½ cup olive oil
1 bunch sage, remove leaves from stems
Extra virgin olive oil, to serve
Grated parmesan cheese, to serve
Preparation: About 15 minutes
Cooking: About 20 minutes
1. Heat a char-grill or non-stick frying pan over medium-high heat. Spray or brush pumpkin on both sides with oil and season with salt and pepper to taste. Cook pumpkin, in batches, for 2–3 minutes on each side until tender. Keep warm.
2. Meanwhile, cook the pasta in a large saucepan of boiling water, following packet directions, until just tender.
3. Heat olive oil in a small frying pan or saucepan over medium heat until hot. Add sage leaves and fry until crisp. Transfer to a plate lined with paper towel.
4. Drain pasta. Arrange pasta in serving bowls. Top with pumpkin and sage. Drizzle with extra virgin olive oil and sprinkle with grated parmesan. Season with salt and pepper to taste and serve.