Pappardelle with pumpkin, sage, ricotta and walnuts
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.