Waitrose and Partners
Pumpkin & pine nut fiorelli with sage and walnut butter

Pumpkin & pine nut fiorelli with sage and walnut butter

Match our delicate, filled pumpkin pasta with a deeply savoury sage nut butter; each little parcel makes a perfectly balanced bite (and all in about 15 minutes!). 

4 out of 5 stars(5) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook10 mins
  • Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 25g butter
  • 20g walnuts halves or pieces, finely chopped
  • ¼ x 20g pack sage, leaves finely chopped, plus a few small leaves to serve
  • 1 small garlic clove, finely chopped
  • 250g pumpkin & pine nut fiorelli
  • 1 tbsp grated Grana Padano or Parmigiano Reggiano

Method

  1. Melt the butter in a large frying pan and cook over a medium heat for 2 minutes until bubbling and light golden in colour. Add the walnuts, chopped sage and garlic and continue to cook for 2-3 minutes more, swirling until the butter turns golden brown.

  2. Meanwhile, cook the fiorelli in a pan of boiling, lightly salted water for 3 minutes.

  3. Drain the fiorelli and add to the frying pan, turning gently to coat. Divide between 2 wide bowls and scatter with the cheese, a grind of black pepper and a few small sage leaves.

Cook’s tip

If you prefer, use a mini food processor to chop the walnuts, sage and garlic. To make a more substantial plate, you could roast or pan-cook chunks of butternut or pumpkin and tumble those through before serving.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,015kJ/ 483kcals

Fat

28g

Saturated Fat

13g

Carbohydrates

37g

Sugars

2.8g

Fibre

5.2g

Protein

17g

Salt

1.3g

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