Pumpkin, sage & goat’s-cheese pasta
Ready in 25 minutes | Serves 4
¼ large pumpkin, peeled and cut into bite-sized dice ¼ cup olive oil, plus extra to serve 2 Tbsp pine nuts 1 Tbsp dukkah 2-3 sprigs fresh sage, leaves only, plus extra to serve 1 batch pasta dough (see recipe on page 95) 1 small log (100g) goat’s cheese or similar, sliced 1
Preheat oven to 180°C. Arrange pumpkin in a single layer on a lined baking tray.
Drizzle over the olive oil. Scatter pine nuts on top and sprinkle with dukkah and sage leaves.
Toss it all together until well coated then roast in oven for 12-15 minutes until tender and coloured.
Meanwhile roll out pasta dough on a lightly floured surface until very thin.
Using a pizza wheel or a thin-bladed knife, cut dough into wide, even strips. Separate the strips and hang them over a rolling pin or similar to dry a little.
Bring a large pan of salted water to the boil. Slip pasta off the rolling pin and into the pan, separate the strands with a fork and cook for 2-3 minutes until tender. Drain and toss with the roasted pumpkin mixture and a little extra olive oil and a few more sage leaves.
Top with sliced goat’s cheese and serve.