meatless monday .. roast pumpkin and sage pasta

Apparently meatless Monday will help save the planet. I am all for saving the planet and will do my bit .. (oops! just realised i had chicken for lunch.. will start next week!) 

SO tonight's dinner: Roast butternut pumpkin with sage ... and butter .. and parmesan

Ingredients:

1/4 of small butternut pumpkin 

two handfuls of pasta shells (or enough for 1 serve) 

6-7 fresh sage leaves

2 table spoons of pine nuts

a pinch of very finely chopped lemon rind ( i like to use a "pinch" as a measurement.. sounds very old school)

a drizzle of olive oil

large knob of butter - the larger the better - the smaller the healthier 

really good quality parmesan 

sea salt and freshly ground pepper 

Heat oven to 200℃

Heat water for pasta 

remove the skin/peel from the pumpkin and chop into small cubes (1 cm-ish )

place on a baking tray and drizzle with just enough oil.. toss about to coat well

pop the pumpkin cubes in the oven for about 15-20 minutes until cooked and browned very slightly **

once the water has come to boil add pasta and cook as per instructions on the packet

while the pasta is cooking.. 

wash the sage leaves and cut up into ribbons

grate the parmesan - i like LOTS

chop the lemon rind 

once the pasta is cooked - drain into a colander and set aside

place the saucepan back on the stove and reduce the heat to very low

add the butter to the pan with the sage leaves, lemon rind and pin nuts

stir, watching carefully to ensure the butter and pine nuts don't brown.. 

when the butter has turned slightly golden add the pumpkin and the pasta shells to the pan

mix gently to ensure the pasta is coated in the sagey butter and season with salt and pepper 

serve with lots of parmesan and eat immediately 

**try to avoid eating 1/2 a bag of corn chips while preparing this meal..