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 out of 5 stars(2) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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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.