Andrea’s Chicken, Kale & Pumpkin Pasta with Sage-Garlic Butter Sauce | Bertolli

Ingredients

• 350 g short pasta (tortiglioni,penne,farfalle)
• 250 g finely diced peeled and seeded pumpkin
• 1 medium shallot thinly sliced
• 1 tsp dried chilli flakes (optional)
• 2 sprigs of thyme teared
• 1 tbsp finely chopped garlic
• 6 thinly sliced sage leaves
• 100 ml vegetable stock
• 3 tbsp Bertolli with butter
• 150 g chicken breast fillets finely sliced
• 150 g kale leaves roughly chopped
• 1 tbsp toasted pine nuts (optional)
• 4 tbsp freshly grated Parmesan
• salt
• pepper