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Butternut Pumpkin Pasta

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Ingredients

400g Butternut Pumpkin Peeled, Seeded
Sourdough Bread Diced
4 Slices Rindless Short-Cut Bacon
800ml Extra Virgin Olive Oil
2 tsp Baby Capers
2 Cloves Garlic Sliced
1 Chilli
2 Sprigs Rosemary
1/2 Bunch Flat Leaf Parsley
375g Fresh Pappardelle
1 Lemon
150g Fresh Ricotta

Butternut Pumpkin Pasta

  • Medium

Ingredients

Directions

Steps

1
Done

Dice the pump and roast in a frying pan with the rosemary and a little salt, after a minute or so add the bacon and continue cooking until crispy and coloured then add diced chilli. Remove and keep warn.

2
Done

Bring some salted water to the boil and cook the pappardelle until al dente

3
Done

Heat some more oil then add the bread and garlic and stir fry over a medium heat until crispy, then add back the pumpkin and pasta and 1/2 cup of the pasta water, toss, season and squeeze over the lemon juice, parsley and ricotta, divide into serving bowls and serve.

The Cafe

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Venison meatball & wild mushroom stroganoff
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Tofu Curry
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Venison meatball & wild mushroom stroganoff