- 2 garlic cloves, crushed
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 125g ball mozzarella, drained and roughly chopped
- 50g unsalted butter, softened
- small handful sage leaves, plus extra to serve
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- grated zest and juice of 1 unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 500g/1lb 2oz piece pumpkin, unpeeled weight
Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…
- 300g conchiglie pasta (shells)
- 85g Parmesan, finely grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Soften the garlic in 1 tbsp of the olive oil and leave to cool slightly. Put the mozzarella, butter, garlic, sage, lemon zest and juice into a food processor. Season and blend to a coarse paste, scraping down the sides with a spatula a few times. Transfer the paste to a sheet of parchment paper or cling film and roll into a cylinder. Chill for 30 mins or until firm enough to slice.
Heat oven to 200C/fan 180C/gas 6. Pour remaining oil into a roasting tin and heat in the oven for 5 mins. Meanwhile, using a small sharp knife, peel the pumpkin, remove the seeds and cut flesh into 2cm cubes. Toss it in the hot oil, and season if you wish. Roast for 25-30 mins, turning occasionally.
Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between 4 bowls, top with sage and serve.