Name: Pumpkin agnolotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 750 gram butternut pumpkin, seeded, peeled, chopped; 3 tablespoon olive oil; 375 gram packet agnolotti pasta; 50 gram baby spinach leaves, plus 50g extra; 1/3 cup parmesan, grated; 1/4 cup thinly sliced sun-dried tomatoes in oil; 2 tablespoon slivered almonds, plus 1 tablespoon extra, to serve; 1 tablespoon lemon juice

Ingredients

750 gram butternut pumpkin, seeded, peeled, chopped

3 tablespoon olive oil

375 gram packet agnolotti pasta

50 gram baby spinach leaves, plus 50g extra

1/3 cup parmesan, grated

1/4 cup thinly sliced sun-dried tomatoes in oil

2 tablespoon slivered almonds, plus 1 tablespoon extra, to serve

1 tablespoon lemon juice

Method

Pumpkin angliotti

1.Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2.Arrange pumpkin on tray. Drizzle with 1tbsp oil, season to taste. Bake, 25-30 minutes, until golden and tender.

3.Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet instructions.

4.In a food processor combine spinach, parmesan, sun-dried tomatoes, almonds, remaining oil and juice. Pulse to combine and make a paste. Season to taste.

5.Drain pasta well. Return to pan with pumpkin, extra spinach and paste. Toss well. Serve topped with extra almonds.