Pasta with Pumpkin and Sage

Ingredients

• 600 g Hokkaido pumpkin
• olive oil (cold‑pressed)
• Salt
• Pepper (freshly ground)
• 0.5 tsp cayenne pepper
• 400 g shell pasta
• 1 handful fresh sage leaves
• parmesan (freshly grated)

Instructions

1. 1.

   Wash the pumpkin, halve it, remove seeds and cut into small cubes (the skin may stay on for Hokkaido pumpkin). Heat 3–4 tbsp oil in a large pan and brown the pumpkin cubes, turning often. Season with salt, pepper and cayenne pepper. Cook the shell pasta in plenty of salted water until al dente.

2. 2.

   Remove the pumpkin from the pan and set aside. Quickly sauté the sage leaves in the remaining oil, then remove them from the pan.

3. 3.

   Drain the pasta and immediately mix with the pumpkin cubes. Plate and sprinkle with sage and Parmesan before serving.