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

Pumpkin agnolotti

Serves 4

Prep

15M

Cook

30M

Total

45M

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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.

Remove pumpkin seeds easily by scraping them out with a spoon.
Note

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Ingredients

Method

Pumpkin angliotti

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