Pappardelle with pumpkin, sage, ricotta and walnuts
PersonalPoints™ per serving
The broad, flat pasta ribbons of pappardelle pasta go well with golden pumpkin, crunchy walnuts and fragrant sage.
350 g, (pappardelle)
3 tbs, (1/4 cup)
400 g, cut into 2cm pieces
Fresh flat-leaf parsley
¼ cup(s), (25g), chopped, toasted
Reduced-fat ricotta cheese
100 g, fresh, crumbled
- Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain, reserving ½ cup (125ml) of the pasta cooking water. Return the pasta to pan.
- Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook the sage, stirring, for 1 minute or until crisp. Transfer to a plate. When cool, tear into small pieces.
- Heat the remaining oil in same pan over medium-high heat. Cook the pumpkin, stirring, for 5 minutes or until golden. Add the reserved pasta cooking water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until pumpkin is tender. Stir in the lemon juice.
- Add the parsley, walnut and pumpkin mixture to the pasta. Toss gently to combine. Season with salt and pepper. Serve the pasta sprinkled with the ricotta and crisp sage.
SERVING SUGGESTION: Red and green witlof and flat-leaf parsley drizzled with lemon juice.