PUMP­KIN TAGLIATELL­E WITH PANCETTA, GOAT’S CHEESE AND SPINACH

Life & Style Weekend - - FOOD & WINE -

Serves 4 IN­GRE­DI­ENTS

400g fresh tagliatell­e pasta Half a pump­kin, peeled and cut into 2cm chunks 1 onion, diced 3 cups of packed baby spinach, washed 5 cloves gar­lic, peeled and chopped/ smashed/diced/grated 250g soft goat’s cheese 200g pancetta, speck, chorizo or ham, diced/thinly sliced 50g pine nuts, toasted 2 tbsp Aleppo chilli flakes 1 tbsp but­ter Grated parme­san cheese Salt and pep­per for sea­son­ing

METHOD

In a pot of salted boil­ing water, partly boil the pump­kin for about three to four min­utes. Drain and keep to one side. Sauté what­ever meat you are us­ing in its own fat for a cou­ple of min­utes over a medium heat. Add diced onion and cook, stir­ring of­ten un­til soft and trans­par­ent. Add the pump­kin and cook for about 10 min­utes over a low heat, stir­ring oc­ca­sion­ally, un­til slightly soft­ened. Add tagliatell­e to a large pot of boil­ing lightly salted water and cook ac­cord­ing to packet in­struc­tions. Add chopped/grated gar­lic, the Aleppo chilli flakes and the but­ter to the pump­kin. Cook for a minute, add the spinach and stir gen­tly un­til wilted. Fin­ish with the goat’s cheese, stir­ring through un­til it is melted. Add a lit­tle of the pasta cook­ing water to loosen it out. When the tagliatell­e is cooked but still with a bit of a bite add to the sauce, and stir through. Sea­son with salt and pep­per to taste and serve sprin­kled with the toasted pine nuts and grated parme­san cheese. En­joy!

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