Pumpkin & Prosciutto Pasta

1.Preheat grill to high. Place pumpkin on a foil-lined baking tray; drizzle with 2 tablespoons of oil. Place under the grill for 10 minutes or until tender and starting to char.

2.Cook dried pasta in a large saucepan of boiling water for 12 minutes or until al dente.

3.Meanwhile, heat 1 tablespoon of oil in a large frying pan over medium-high heat. Cook sage leaves until crisp. Transfer to a plate lined with paper towel. Cook prosciutto in the same pan until crisp. Transfer to the same lined plate. Cook garlic and chili flakes for 1 minute.

4.Using a large slotted spoon, transfer pasta with a splash of pasta water to the frying pan. Add mascarpone, grilled pumpkin, and half the ricotta. Cook for 2 minutes or until well combined, adding more pasta water if needed. Season to taste.

5.Serve pasta and sauce topped with sage, prosciutto, the pesto, and remaining ricotta.