To make the pasta dough use a bowl and mix all the ingredients. When the liquids are absorbed, knead the dough on the counter until nice and smooth. Wrap it in cling film and let it rest in the fridge for 30 minutes.
In the meantime, clean the pumpkin and cut it in small cubes. Clean the leek and cut it in small pieces. Add some olive oil to a large pan and cook the leek for about 5 minutes on medium heat. Then, higher the heat and add the pumpkin. Add some orange zest, season with salt and pepper to your liking and cook for not more than 15 minutes, while stirring once in a while (you want the pumpkin cubes to stay crunchy and not soft). Let it cool down and then add the almond pesto and mix well.
After 30 minutes in the fridge the pasta dough is ready to be rolled out. You can use a pasta machine or a rolling pin. Work the dough until you get to a thickness of about 2 mm.
Then use a pasta cutter (I used a round one) to cut pieces out of it. Add a teaspoon of the pumpkin mix to half of them and then cover them with the other half. You can use a bit of cold water to wet the edges of the rounds so that they stick better to each other.
Fill a pot with water and bring it to a boil. In the meantime, use a large pan to melt a spoon of butter. Add some fresh sage to it and let it cook for about 5 minutes. When the water boils, add the pasta to it and cook it until it all comes up to the surface (that’s the sign that tells you that it’s ready!). Drain the pasta and add it to the pan with butter and sage. Stir a little bit to get all the flavours and then plate your dish. Enjoy!