Full of fresh ingredients, this super-healthy version of an Italian pasta classic is not only tasty but nutritious.


  • 750g butternut pumpkin, peeled, deseeded
  • 100g butter, melted
  • 625g packet fresh ricotta and spinach agnolotti pasta (see note)
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup walnuts, roughly chopped
  • 1/4 cup finely chopped chives
  • 1/4 cup flat-leaf parsley leaves, roughly chopped


  1. Preheat oven to 200