Agnolotti with roasted pumpkin

Ingredients

• 750g butternut pumpkin, peeled, deseeded
• 100g butter, melted
• 625g packet agnolotti pasta
• ½ tsp ground nutmeg
• ½ cup walnuts, roughly chopped
• ¼ cup finely chopped chives
• ¼ cup flat-leaf parsley leaves, roughly chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes or until golden and tender
2. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions, until just tender.
3. Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes or until golden brown. Stir in nutmeg.
4. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.