- 1 x 250 g Woolworths butternut pansotti, packet
- Parmesan, grated, for serving
- For the sauce:
- 2 lemons, zested and juiced
- 1 T olive oil
- 50 g butter
- 1 t sugar
- 1 t Maldon salt
- 2 T sage, roughly chopped
Cook the pansotti in boiling salted water until they rise to the surface, then cook for a further 2 minutes. Drain and set aside.
Melt all the ingredients for the sauce in a saucepan over a medium heat. Bring to a fast simmer and turn off the heat.
Season to taste, add the pansotti and toss to coat. Serve hot with grated Parmesan.
Cook's note: "Sage is a beautiful complement to butternut. I like to brown butter with sage until crispy. Pour over the pansotti and add toasted pine nuts. (You could also toast a teaspoon of cumin seeds in a pan until they release a spicy aroma. Add olive oil and a few chilli flakes, pour over the pansotti and sprinkle over toasted pumpkin seeds.") – Sally Holderness, product developer