Butternut pansotti in lemon butter sauce

Butternut pansotti in lemon butter sauce

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  • 2
  • Easy
  • Meat-free Pescatarian
  • 5 minutes
  • 10 minutes
  • Woolworths Longmarket Sauvignon Blanc-Semillon 2015 (Spier)


  • 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

Cooking Instructions

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

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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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