1 kilogram pumpkin
2 teaspoons olive oil
10-12 sage leaves, roughly chopped
sea salt and freshly ground black pepper
175 grams freshly shelled walnuts
1 garlic clove, roughly chopped
60 grams finely grated Parmesan cheese
75–100 ml extra virgin olive oil
2-3 tablespoons full cream
large handful rocket, tough stalks removed
250 grams papardelle pasta
Preheat the oven to 190°C. Remove the seeds and skin from the pumpkin and cut into 2cm cubes. Place on a baking tray and drizzle over the 2 teaspoons olive oil. Season and toss to coat. Roast for 15-20 minutes, toss the pumpkin and add the sage leaves then cook for a further 5 minutes or until golden and tender. Remove from the oven, set aside and keep warm.
While the pumpkin is cooking prepare the pesto. Place the walnuts, garlic and cheese in a food processor. Season generously then add a little of the oil. Blend to combine then slowly add the remaining oil with the motor running.
Cook the papardelle in abundant boiling, salted water until al dente or as you like it. Drain and immediately toss through the pesto and enough cream to slacken it slightly. Mix to coat well then serve topped with pumpkin and rocket leaves.
Papardelle: a wide ribbon pasta usually made with eggs and hard durum wheat flour. Available from specialty food stores and good supermarkets.