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Method
Step 1
Use a spiraliser or a large sharp knife to cut the pumpkin into thin noodles.
Step 2
Place 1/4 cup of the sage and half the rocket in a food processor with garlic, almond and pecorino or parmesan. Process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.
Step 3
Melt the butter in a large frying pan over medium heat until foaming. Add the remaining sage and cook, turning, for 1-2 mins or until crisp. Use a slotted spoon to transfer to a plate. Season the butter in the pan. Add the pumpkin and cook, gently tossing, for 5 mins or until just tender. Remove from heat.
Step 4
Drizzle the pumpkin with a little of the sage pesto. Divide among serving plates. Sprinkle with the fried sage. Top with the brie and remaining rocket. Drizzle with the remaining sage pesto.
