Boil pumpkin in a large saucepan of boiling water for 5 minutes or until pumpkin is just softened. Remove with a slotted spoon and set aside. Add Leggo’s Agnolotti to boiling water and cook following packet directions.
Meanwhile, melt butter in a large frypan over high heat for 2-3 minutes or until butter starts to brown. Add sage leaves and drained pumpkin and cook for 1-2 minutes or until crisp and golden. Remove sage and drain on absorbent paper towel.
Drain Agnolotti and return to hot saucepan. Pour burnt butter and pumpkin over pasta and gently stir. Spoon into serving bowls and top with sage leaves, pine nuts and parmesan cheese. Serve immediately.