autumn

Tortellini with Brown Butter, Sage, Hazelnuts & Roast Pumpkin

October 14

Unashamed instant cold weather comfort food by way of the store bought tortellini. The classic combination of brown nutty butter, crisp sage leaves and sweet pumpkin will brighten even the darkest of Autumn days.

Serves 4
40 mins

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4 .
2. Place the pumpkin on a large baking sheet with the thyme sprigs and olive oil. Season generously with sea salt and ground black pepper. Place in the oven to roast for 40 minutes or until tender and caramelised on the edges. Once cooked, keep warm.
3. Towards the end of the cooking time for the pumpkins, bring a large pot of water to the boil and generously season with salt. Once boiling, add the tortellini and cook until al dente. Drain and reserve a cup of the starchy cooking water for use in the sauce.
4. While the pasta cooks, place a large heavy based frying pan over a low to medium heat and add the butter. Add the hazelnuts, tossing to evenly toast in the warm butter. Cook for 4-5 minutes until the hazelnuts have toasted. Stir through the sage and allow to t0ast in the golden butter mix.
5. Toss the roasted pumpkin in with the tortellini.
6. Serve the pasta hot to warmed plates, crumble over some blue cheese along with a generous drizzle of the best quality extra virgin olive oil you have to hand and add a last seasoning of sea salt and black pepper.

1 tbsp olive oil

1 small pumpkin, peeled, deseeded and sliced

3-4 thyme sprigs

2 sage sprigs

3.5 oz butter

2.6 oz hazelnuts, roughly chopped

1 lb spinach and ricotta tortellini

Sea salt & black pepper

½ cup cashel blue, to serve

Best quality extra virgin olive oil, to serve

1 tbsp olive oil

1 small pumpkin, peeled, deseeded and sliced

3-4 thyme sprigs

2 sage sprigs

100g butter

75g hazelnuts, roughly chopped

500g spinach and ricotta tortellini