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www.RecipeFaire.com Presents:
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Pumpkin and Parmesan Pasta
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by:
Vicky Summerfield
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Pumpkin and Parmesan Pasta Recipe where the sweet flavor of pumpkin is nicely balanced by the Parmesan in the creamy pasta sauce, while fried garlic bread crumbs provide a welcome crunch in this delicious pumpkin and pasta recipe.
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INGREDIENTS
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1 3/4 lb. fresh pumpkin flesh, cut into small cubes
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11 oz. dried tagliatelle
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5 tbsp butter
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1 onion, sliced
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4 oz. smoked bacon, diced
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1 tbsp olive oil
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2 garlic cloves, crushed
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1 1/2 cups fresh white breadcrumbs
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2/3 cup single cream
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2/3 cup freshly grated Parmesan cheese
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freshly grated nutmeg
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2 tbsp chopped fresh parsley
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1 tbsp chopped fresh chives
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salt and ground black pepper
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sprigs of flat leaf parsley, to garnish
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DIRECTIONS
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1:
Bring two pans of lightly salted water to the boil. Place the pumpkin cubes in one pan and the pasta in the other. Cook for 10 to 12 minutes.
Meanwhile, heat one-third of the butter in a separate large pan. Fry the onion and bacon for 5 minutes.
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2:
Melt the remaining butter with the oil in a frying pan. Add the garlic and breadcrumbs. Fry gently until the crumbs are golden brown and crisp. Drain on kitchen paper and keep warm.
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3:
Drain the pumpkin and add it to the onion and bacon mixture, with the cream. Heat until the cream is just below boiling point.
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4:
Drain the pasta, add to the pan and heat through. Stir in the Parmesan, nutmeg, parsley, chives and seasoning. Serve sprinkled with the garlic breadcrumbs and garnished with parsley.
Cook's Tip: Look for tubs of diced bacon bits in the supermarket chiller. They're a real time-saver. If you find cubed pumpkin too, you're on to a winner.
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