Pumpkin Pasta with Goats Cheese and Sage Butter

Ingredients

800 g (1 lb and 12 oz.) pumpkin, peeled, deseeded and cut into 2cm cubes
2 Tbsp olive oil
85 g (3 oz.) butter
300 g (10 oz.) penne pasta
4 Tbsp chopped sage plus extra leaves to serve
25 g (1 oz.) pine nuts
175 g (6 oz.) crumbly goats cheese

Instructions

Heat oven to 200C

Place pumpkin in an oven tray, toss in the olive oil and season well. Roast for 30 minutes until tender.
Cook pasta reserving some of the water to stop it drying out
Stir the roasted pumpkin into pasta
Heat the butter in a frying pan and add sage, pine nuts, and sage leaves. Cook over medium heat until pine nuts start to go brown. Lift out whole sage leaves with a slotted spoon.
Pour the mixture over the pasta and sprinkle on goat├óÔé¼Ôäós cheese. Stir until cheese starts to melt.
Top with sage leaves.