Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves: 2-4

• 250g Tenuta Marmorelle Pumpkin Tortelloni
• Half a butternut squash, peeled and cut into small cubes
• 60g butter
• 4 fresh sage leaves
• 40g chopped hazelnuts
• 2 to 3 small sprigs of fresh rosemary
• 30g Parmesan, finely grated (optional)
• Tenuta Marmorelle ZERO Extra Virgin Olive Oil
• Salt and black pepper

• Preheat the oven to 200°C fan.
• Place the diced butternut squash on a baking tray. Drizzle with Tenuta Marmorelle ZERO Extra Virgin Olive Oil, season with salt and black pepper and add the fresh rosemary. Toss to coat.
• Roast for 25 to 30 minutes, turning halfway, until golden and tender. Remove the rosemary before serving.
• Meanwhile, melt 60g butter in a large frying pan over a medium heat.
• Add the sage leaves and chopped hazelnuts and gently cook until the butter becomes golden and nutty, the sage is crisp and the hazelnuts are lightly toasted.
• Cook the Pumpkin Tortelloni in a large pan of well salted water according to the packet instructions. Reserve a little pasta water before draining.
• Add the cooked tortelloni to the sage and hazelnut butter. Add a splash of pasta water and gently toss until the pasta is beautifully coated.
• Add the roasted butternut squash and gently toss everything together.
• Serve with freshly grated Parmesan, if desired, and a little freshly ground black pepper.