Pumpkin & pine nut fiorelli with sage and walnut butter

Name: Pumpkin & pine nut fiorelli with sage and walnut butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 25 g butter; 20 g walnuts halves or pieces, finely chopped; 20 g pack sage, leaves finely chopped, plus a few small leaves to serve; 1 small garlic clove, finely chopped; 250 g pumpkin & pine nut fiorelli; 1 tbsp grated Grana Padano or Parmigiano Reggiano

Match our delicate, filled pumpkin pasta with a deeply savoury sage nut butter; each little parcel makes a perfectly balanced bite (and all in about 15 minutes!).

3.5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

25g butter
20g walnuts halves or pieces, finely chopped
¼ x 20g pack sage, leaves finely chopped, plus a few small leaves to serve
1 small garlic clove, finely chopped
250g pumpkin & pine nut fiorelli
1 tbsp grated Grana Padano or Parmigiano Reggiano

Method

Melt the butter in a large frying pan and cook over a medium heat for 2 minutes until bubbling and light golden in colour. Add the walnuts, chopped sage and garlic and continue to cook for 2-3 minutes more, swirling until the butter turns golden brown.
Meanwhile, cook the fiorelli in a pan of boiling, lightly salted water for 3 minutes.
Drain the fiorelli and add to the frying pan, turning gently to coat. Divide between 2 wide bowls and scatter with the cheese, a grind of black pepper and a few small sage leaves.

Cook’s tip

If you prefer, use a mini food processor to chop the walnuts, sage and garlic. To make a more substantial plate, you could roast or pan-cook chunks of butternut or pumpkin and tumble those through before serving.