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Roasted pumpkin pappardelle

with basil ricotta and crispy sage leaves

Ready in around 25 mins

RECIPE FACT:
Sage, a Mediterranean herb, was used by the Romans in sacred ceremonies.
Nutritional Info:
  • Energy: 3710kj (887Kcal)
  • Protein: 19g
  • Carbohydrate: 109g
  • Fat: 35g
  • Contains: Gluten, Egg, Milk, Tree nuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Preheat the oven to 210⁰c (fan bake). Bring a pot of salted water to the boil.

  • 1. TO COOK THE PUMPKIN:

    Line an oven tray with baking paper. Place the pumpkin wedges onto the tray, drizzle with oil and season with salt and pepper. Place in the oven and bake for 20-25 mins until cooked and caramelised around the edges.

  • 2. TO PREPARE THE SAGE AND PARMESAN SAUCE:

    Remove the Italian parsley leaves from their stalks and roughly chop. Set aside until serving. Remove the kale leaves from their stalks and discard the stalks. Place the leaves on top of each other and slice into ½ cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the sliced kale and cook for 2-3 mins stirring often. Turn the heat to medium-low, pour in the creamy Parmesan sauce and cook for 1-2 mins.

  • 3. TO COOK THE PAPPARDELLE:

    Once the water is boiling, add the fresh pappardelle, gently separating the strands as you add them into the water. Cook for 2-3 mins then drain well into a colander. Add to the frying pan and gently toss to combine and coat in the sauce.

  • TO SERVE:

    Divide creamy Parmesan pappardelle into bowls and top with roasted pumpkin wedges. Dollop with basil ricotta. Sprinkle over the toasted hazelnuts, parsley and a grind of freshly cracked pepper.

Ingredients In your box:
  • 1 bag of pumpkin wedges
  • 1 pack of fresh pappardelle
  • 1 pot of creamy Parmesan sauce
  • 1 pot of basil ricotta
  • 1 sachet of toasted hazelnuts
  • 1 bag of kale
  • 1 bag of sage

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