date:Jul 16, 2014
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 200C. 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