Pumpkin and Ricotta Pansotti with Creamy Pesto Sauce

Steps

1. a large pot of salted water to the boil.
2. In a large bowl whisk vinegar, oil and honey together. Cut base off lettuce and tear leaves into smaller pieces; cut cucumber in half lengthways and slice 0.5cm; slice avocado flesh into 1cmthick wedges; remove core and seeds from capsicum and slice into 1cm-thick strips.
3. Add all to bowl with dressing and toss to combine. Set aside.
4. Dice courgette 0.5cm. Cook courgette, pansotti and peas in pot of boiling water (water should be on a rolling boil to avoid filling bursting) for 3–4 minutes, until just tender. In a small bowl mix pesto with sour cream.
5. Reserve ¼ cup pasta water before draining pasta. Return pasta and cooked veggies to the pot, along with pesto mix and a few tablespoons of reserved pasta water (to loosen the sauce, until you reach desired consistency). Season with salt and pepper.
6. Divide pumpkin and ricotta panostti with creamy pesto sauce between plates and sprinkle over almonds. Serve salad on the side.