URSULA'S PUMPKIN PASTA

Ursula's pumpkin pasta image

Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 9

Ingredients

2 garlic cloves , crushed
3 tbsp olive oil
125g ball mozzarella , drained and roughly chopped
50g unsalted butter , softened
small handful sage leaves, plus extra to serve
grated zest and juice of 1 unwaxed lemon
500g/1lb 2oz piece pumpkin , unpeeled weight
300g conchiglie pasta (shells)
85g parmesan , finely grated

Steps:

Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.

Nutrition Facts : Calories 634 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 60 grams carbohydrates, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium