A delicious version of Italy’s Tortelli di Zucca from Jill Dupleix’s ” Good Cooking”. You can use onion or butternut squash as an alternative to pumpkin if preferred.
Ingredients
- 600 g pumpkin or squash peeled, deseeded and cut into 1 cm cubes
- 1 onion peeled, halved and finely sliced
- 3 tbsp butter
- 300 ml vegetable or chicken stock
- 1 tsp sugar
- a pinch ground nutmeg
- sea salt & black pepper
- 300 g fine tagliatelle or fettucine
- 1 tbsp olive oil
- 12 whole sage leaves plus 6 roughly chopped leaves
- 4 tbsps freshly grated parmesan plus extra for serving
Servings:
Instructions
- Melt 2 tbsps butter in a frying pan. Add the onion and cook gently for 5 minutes. Add the pumpkin and toss well, then add the stock, sugar, nutmeg and sea salt.
- Cook gently for 20 minutes or until tender. It should still be slightly soupy.
- Add the pasta to a large pan of boiling salted water and cook until al dente ( tender but firm to the bite). Meanwhile, heat the olive oil in a small pan and gently fry the whole sage leaves until crisp.
- Drain the pasta and toss lightly with the pumpkin, adding the remaining 1 tbsp butter, the chopped sage, parmesan and lots of black pepper.
- Divide between warm pasta bowls and scatter with the crisp sage leaves. Serve with extra parmesan at the table.
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