Pasta with Roasted Pumpkin
Pasta and Pizza • Italian
Description
Pasta with Roasted Pumpkin
Ingredients
- Butternut Squash 5 lbs
- Ciabatta 5 oz
- Thyme 0 oz
- Garlic 1 clove
- Olive Oil 0 fl oz
- Pasta shells 20 oz
- Parmesan Cheese 0 oz
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Preheat the oven to 355°F (gas mark 4).
Step 2
Pierce the squash all over with a sharp knife and roast for 1 hour and 40 minutes. Remove from the oven and let cool — this can be done a day or even several days before making the pasta.
Step 3
In a food processor, chop the ciabatta with half of the fresh thyme, the garlic clove, and 1 tablespoon of olive oil until crumbly.
Step 4
Spread the crumbs on a large skillet and sauté over medium heat for 5 minutes or until golden brown, stirring regularly, then transfer to a bowl.
Step 5
Cut the pasta dough into strips about 0.5 cm thick. Finely chop the remaining thyme.
Step 6
Return the skillet to medium heat, add half of the squash flesh (reserve the other half for another day, it can be frozen), remove the tough skin and seeds, drizzle with 1 tablespoon of olive oil, and sprinkle with chopped herbs. Sauté for 2–3 minutes, stirring with a spoon.
Step 7
Add the pasta to the skillet, pour in 800 ml of boiling water from the kettle, and increase the heat to maximum. Cook for 4 minutes or until the pasta is cooked and has absorbed most of the liquid, stirring regularly, then turn off the heat.
Step 8
Meanwhile, finely grate the parmesan. Once the pasta is cooked, sprinkle the contents of the skillet with parmesan, drizzle with 1 tablespoon of first-pressed olive oil, and mix. Taste and season to perfection with sea salt and black pepper.
Step 9
Serve the pasta on plates, topped with crispy breadcrumbs and grated parmesan.
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