Roasted pumpkin pappardelle

Name: Roasted pumpkin pappardelle
Cook time: 30 min
Yield: 2
Cuisine: Mediterranean

with basil ricotta and hazelnut crumble

Ready in around 30 mins

RECIPE FACT:

Sage, a Mediterranean herb, was historically used by the Romans in sacred ceremonies.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE PUMPKIN AND PREP THE VEGETABLES:
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. 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. Remove the sage leaves from their stalks.
2. TO COOK THE PAPPARDELLE:
Using your hands, gently loosen the pappardelle. Once the water is at a rolling boil. Add the pappardelle to the pot, cook for 2-3 mins then drain well into a colander and drizzle with oil to stop from sticking.
3. TO PREPARE THE SAGE AND PARMESAN SAUCE:
Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the sage leaves and cook for 30-60 secs. Remove from the pan onto a paper towel. Add another drizzle of oil to the pan then add the sliced kale. 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. Add the pappardelle to the pan, stir to combine and coat in the sauce and cook for a further 30-60 secs.
TO SERVE:
Spoon the creamy Parmesan pappardelle into bowls and top with roasted pumpkin wedges. Dollop with basil ricotta and top with crispy sage leaves. Sprinkle over the hazelnut crumble and finish with a grind of freshly cracked pepper.