Pumpkin Avocado and Ricotta Pasta

Preparation:     10 minutes

Cooking:   20 minutes

Serves 4

500g dried shell or penne pasta

200g ricotta cheese

1/2 cup sour light cream

Freshly ground black pepper to taste

1/2 cup chopped fresh parsley

1 ripe avocado, diced

1 cup cooked, diced pumpkin

1/4 cup toasted flaked or slivered almonds


Cook pasta according to directions on the packet. Combine ricotta, sour light cream, black pepper and parsley. Mix until well combined.  Add ricotta mixture to hot pasta in a saucepan.  Add pumpkin.  Stir mixture gently.  Heat for about 2 minutes. Stir through avocado and sprinkle with toasted almonds to just prior to serving.