Recipe From Our Garden
Italian Pumpkins
Paccheri Con Zucca~ Paccheri Pasta With Pumpkin
Courtesy of Chef Raffaele, Positano
Serves 4
500 g Pumpkin (sliced or cubed)
1 Garlic clove, minced
½ Onion, diced
2 tbsp Olive Oil
1 Sprig of Rosemary
Salt, Pepper, and Fresh Basil, to taste
Fresh Grated Parmesan Cheese
400 g of Paccheri Pasta
*(when boiling pasta, reserve 1 cup of pasta water for later use)
Sauté the garlic, onion, basil (reserve some for later), rosemary in olive oil.
Add the pumpkin and allow to sauté a few minutes then add about ¼ cup of reserved pasta water and allow to cook about 15-20 minutes, adding more pasta water as necessary, until sauce becomes creamy.
Cook paccheri in a pot of boiling salted water until al dente. Add the paccheri to the pumpkin sauce. Add fresh Parmesan cheese and sauté together for a moment. Serve with fresh basil and grated Parmigiano Reggiano, as desired.
Paccheri Con Zucca~ Paccheri Pasta With Pumpkin
Courtesy of Chef Raffaele, Positano
Serves 4
500 g Pumpkin (sliced or cubed)
1 Garlic clove, minced
½ Onion, diced
2 tbsp Olive Oil
1 Sprig of Rosemary
Salt, Pepper, and Fresh Basil, to taste
Fresh Grated Parmesan Cheese
400 g of Paccheri Pasta
*(when boiling pasta, reserve 1 cup of pasta water for later use)
Sauté the garlic, onion, basil (reserve some for later), rosemary in olive oil.
Add the pumpkin and allow to sauté a few minutes then add about ¼ cup of reserved pasta water and allow to cook about 15-20 minutes, adding more pasta water as necessary, until sauce becomes creamy.
Cook paccheri in a pot of boiling salted water until al dente. Add the paccheri to the pumpkin sauce. Add fresh Parmesan cheese and sauté together for a moment. Serve with fresh basil and grated Parmigiano Reggiano, as desired.
No comments:
Post a Comment