Three Cheese and Chive Pansotti with Pumpkin and Tomato Sauce

Steps

1. a full kettle of water to the boil.
2. Add boiling water to a medium pot and bring to the boil with the lid on. Once boiling, add pansotti and cook for about 3 minutes, until tender. Reserve 1 cup of pasta cooking water then drain well and return to pot with a drizzle of oil to prevent sticking. Cover to keep warm.
3. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook broccoli, cherry tomatoes and garlic paste. Cook for about 4 minutes, until broccoli is tender. Add reserved pasta water and cook for a further 1-2 minutes, until liquid has reduced by half.
4. Reduce heat to medium. Add pumpkin and tomato sauce to pan, bring to a simmer and cook for about 2 minutes, until sauce is heated through.
5. While sauce cooks, peel courgettes into long, thin ribbons, discarding core (or thinly slice, if desired). Place in a medium bowl with all remaining courgette salad ingredients, toss to combine and season to taste with salt and pepper.
6. Add drained pansotti to pan with pumpkin and tomato sauce mixture and toss gently to combine. Season to taste with salt and pepper.
7. divide three cheese and chive pansotti with pumpkin and tomato sauce between bowls and top with a handful of courgette salad.