Tuesday, October 20, 2015

tagliatelle with roasted pumpkin sauce

I like using long, flat pasta not only for this sauce but whenever. And this is hardly a sauce, maybe it would be better to call it roasted pumpkin and walnut pesto. If you are using pumpkin puree from a can then no cooking is required. You simple blend all ingredients and wait for pasta to be ready.
Or when you bake a pumpkin leave some in a freezer and simply defrost when needed.

Put a large pan of water on to boil. When starts boiling season well with salt and cook the pasta (cook the pasta according to packet instructions). Amount of sauce serves 4, but you can use only few spoonfuls and leave the rest in a jar refrigerated until next time (if you decide to cook only for yourself)!

While pasta is cooking, make the sauce.

4 heaped tbsp pumpkin puree (roasted pumpkin puree)
2 handfuls of toasted walnuts
about 120ml milk
two slices of staled bread (use crust if you like)
one clove of garlic
grated Parmesan or Pecorino (about 40g)
about 3 tbsp olive oil
salt and pepper to taste

Place bread on a plate, get milk over it and let soaks in. Toast the nuts in a dry pan. Place walnuts, bread and milk and all other ingredients in a blender and mix until you have a thick sauce. Scoop the sauce out in a jar.
Take some cooking water out from the pan where pasta is cooking. Place drained pasta back in a pan and add the sauce. If you are cooking for yourself, 120g of pasta, use about 2 tbsp of sauce and 3-4 tbsp of cooking water. Adding cooking water helps the sauce adhere and makes sauce creamier. Toss everything and that’s it. Serve with fresh dill and chopped walnuts on top. 

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