Recipe Cook Time
Half cook the pasta and leave it cool with some oil.
For the Filling:
Chop the spring onions.
Blanch the spinach in the leftover water from the pasta and then shock it in ice cold water.
Saute the spring onions and pine nuts in hot pan with olive oil.
Add the blanched spinach.
Saute with some salt, pepper and grated nutmeg.
In a bowl put the ricotta, roasted garlic, and Parmesan and bread crumbs.
Put the spinach mixture in a blender and blend with the ricotta cheese mixture give it a mix
add some olive oil and make a nice firm filling.
With a piping bag stuff the pasta with the filling and put in a baking tray.
For the sauce:
Put the sun dried tomatoes in a blender and with olive oil, give it a nice mix and put in a sauce pan.
Add the roasted pumpkin puree, the cream, Parmesan cheese, pine nuts and once the sauce
starts boiling add put in a little stalk and salt and pepper, basil and lemon zest.
Pour this over the pasta and bake for 15 minutes at 180.
Pasta is stuffed with creamy mix of spring onions, spinach and cheese, doused with sauce made of sun dried tomatoes and pumpkin puree, baked perfect.