PAP­PARDELLE WITH BUT­TER­NUT, PIS­TA­CHIO NUTS, FRESH CHILLI AND MINT

Mikkel Karstad

House and Leisure Food - - HK FOOD -

Recipe

1 small, peeled but­ter­nut olive oil juice of 1 or­ange salt and milled black pep­per juice of ½ a le­mon ½ fresh red chilli, finely

chopped and seeds re­moved 40g salted pis­ta­chio nuts 3 sprigs of mint leaves 300g pap­pardelle pasta 50g Parme­san cheese, grated

Serves 6

Dice the but­ter­nut into 1×1cm cubes – you will need two large hand­fuls. Place the re­main­ing but­ter­nut in a pot with a lit­tle wa­ter, olive oil and the or­ange juice. Steam un­til ten­der, then purée in a food pro­ces­sor. Add salt, pep­per and le­mon juice to taste.

Lightly fry the but­ter­nut squares in olive oil. Add the chilli, pis­ta­chio nuts, chopped mint and the but­ter­nut purée.

Boil the pap­pardelle in salted wa­ter, drain and add the pasta to the but­ter­nut mix­ture. Sprin­kle the Parme­san on top and mix well.

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