Pumpkin and Rosemary Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a common dish in Italy around autumn time. Ingredients:
400 g fusilli |
85 g unsalted butter |
1 crushed garlic clove |
450 g pumpkin, cubed |
2 teaspoons very finely chopped rosemary |
1/2 lemon, zest of, grated |
1/2 teaspoon nutmeg |
Directions:
1. For the sauce:.
2. Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
3. Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
4. While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
5. Stir it mix and serve. Delicious topped with pecorino or parmesan.
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