Pumpkin & Pine Nuts

Last week I successfully completed my vegetarian challenge! And I enjoyed it so much that I've decided to continue with it. Not only did I feel completely healthy all week, but I fell in love with cooking even more! Of all the dishes I made, one stood out as a clear winner. So much so I even ate it cold! It's only fair that I share the recipe.

Spinach & Ricotta Agnolotti with Roast Pumpkin 

I borrowed the original recipe from Taste.com, but modified it just a little to suit my likings.

Ingredients

750g butternut pumpkin, peeled and deseeded.

600g packet of spinach and ricotta agnolotti pasta.

50g butter (the original recipe wanted 100g!!!)

1/2 teaspoon ground nutmeg.

1/2 cup pine nuts (the original used walnuts, but I was fresh out).

1/4 cup finely chopped chives.

1/4 cup flat-leaf parsley, roughly chopped.

Method

1. Preheat oven to 200°C and line a baking tray with baking paper. 

2. Cut pumpkin into 2cm cubes and place on baking tray. Brush with melted butter and bake for 25-30 minutes, or until golden brown. 

3. Meanwhile, cook pasta in saucepan of boiling salted water, following packet instructions or until tender. 

4. Heat the remaining butter in a frying pan over medium heat for 3 minutes or until golden brown, stirring in nutmeg. 

5. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. 

6. Add pumpkin, butter/nutmeg mix, pine nuts, chives, parsley, salt and pepper and toss over a low heat until well combined. 

7. Serve immediately and enjoy!

This was a really simple recipe with a really simple cooking method. It took under 30 minutes from start to finish and I absolutely devoured it!