Whole Wheat Fusilli with Pumpkin, Sage and Almond Butter

Ingredients

• 500 g whole wheat fusilli
• Salt
• 400 g Hokkaido pumpkin flesh
• 2 tbsp butter (15 g)
• 2 tbsp lemon juice
• Pepper
• 2 sprigs sage
• 3 tbsp almonds (15 g)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water for 9–10 minutes until al dente, then drain and set aside, reserving some pasta water.

2. 2.

   While the pasta cooks, dice the pumpkin flesh. Heat 1 tbsp butter in a pan. Sauté the pumpkin cubes for 3 minutes over medium heat. Deglaze with a splash of reserved pasta water and simmer for about 10 more minutes until tender. Season the pumpkin with lemon juice, salt and pepper.

3. 3.

   Meanwhile wash the sage, pat dry and remove the leaves. Roughly chop the almonds. Heat the remaining butter in a pan. Add the sage leaves and almonds and cook over medium heat for 3–5 minutes until golden yellow.

4. 4.

   Toss the drained pasta with the pumpkin, season with salt and pepper, and divide among four plates. Drizzle almond butter with sage over the top and sprinkle with additional pepper.