Butternut, sage & ricotta pasta
13
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
A sophisticated pasta dish, perfect for late summer
Ingredients
Olive Oil
1 tablespoon(s)
Sage, fresh
10 g
White pasta, dry
350 g, pappardelle
Butternut Squash
400 g, peeled, deseeded and cut into 2cm pieces
Lemon Juice, Fresh
1 tablespoon(s)
Parsley, fresh
10 g, roughly chopped
Walnut Halves
25 g, toasted and roughly chopped
Ricotta Cheese
80 g, crumbled