Pappardelle with pumpkin, sage, ricotta and walnuts
12
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The broad, flat pasta ribbons of pappardelle pasta go well with golden pumpkin, crunchy walnuts and fragrant sage.
Ingredients
Dry pasta
350 g, (pappardelle)
Olive oil
1 tbs
Fresh sage
3 tbs, (1/4 cup)
Pumpkin
400 g, cut into 2cm pieces
Lemon juice
1 tbs
Fresh flat-leaf parsley
¾ cup(s)
Walnuts
¼ cup(s), (25g), chopped, toasted
Reduced-fat ricotta cheese
100 g, fresh, crumbled
Instructions
1
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.
2
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.
3
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.
4
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.
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