Serves 2
olive oil 1 tbsp
pumpkin 300g, peeled and diced
chilli flakes a pinch
garlic cloves 4, finely chopped
tagliatelle 150g (try Barilla available at gourmet stores)
salt and pepper to season
flat-leaf parsley a large handful, roughly chopped
ricotta 3 tbsp (try Impero available at gourmet stores)
Heat the oil in a non-stick pan. Add the pumpkin and cook until tender. Add the chilli flakes and garlic and cook over a low heat for 2 minutes.
Cook the pasta following pack instructions. Drain, reserving 2 tbsp of the cooking water. Stir the pasta through the pumpkin, adding the cooking water, seasoning and most of the parsley. Serve topped with a dollop of ricotta and the remaining parsley.