An autumnal favourite to make use of pumpkin or any other squash seeds in one recipe.
- 250g pappardelle
- ½ medium pumpkin, around 1kg
- 100g soft ricotta
- 3 sprigs sage
- 1 tsp chilli flakes
- 3 garlic cloves, crushed in their skins
- 1 lemon
- Nutmeg for grating
- Parmesan to serve
Preheat the oven to 180. Scoop out the seeds and set on kitchen tool for later. Cut the rest of the pumpkin into 2½ cm pieces and toss with olive oil, the chilli flakes and the garlic. Roast in the oven for 25-30 minutes or until soft.
In a drizzle of olive oil fry the pumpkin seeds until they start to colour and pop. for the last 30 seconds or so add in the sage leaves to crisp, set aside.
Cook the pasta al dente in salted water.
When the pumpkin is ready, remove from the oven and leave to cool slightly. Then place in the a blender with the garlic and a ladle of the pasta water to loosen, and blitz until smooth. Transfer to a medium pan and warm on a medium heat. Zest in the most of the lemon, and grate in half the nutmeg. Add in half the ricotta and stir.
Toss the pappardelle in the sauce with the remaining pumpkin chunks. Serve with small dollops of the ricotta and finish with the rest of the lemon zest, a grating of parmesan, the toasted seeds and crisp sage.