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So named because Pepper was very interested in tasting every component as it was being put together. Leaves, pumpkin, nuts ... what's not to like if you're a Cockatiel :-)
Shown here served with home made gnocchi this sauce goes well with any pasta.
Serves 2
Serves 2
Ingredients
Ingredients
Equipment Required
Equipment Required
1 cup finely grated Parmesan cheese
125 g (1/2 cup) mascarpone cheese
1/4 cup milk
100g mild blue-vein cheese ( Blue Castello or similar)
400g pumpkin, peeled and cut into small cubes
125g ( 1 cup) walnuts, roughly chopped
24 sage leaves
50 g butter
Baking tray
Saucepan
Method
Method
Preheat oven to 180 c
Place pumpkin on a paper lined baking tray. Oven roast until tender, turning once, for about 30 minutes, rest on paper towel. Mash about 1/2 of the pumpkin, set aside.
Heat butter in frying pan on moderate heat. Add walnuts, stir regularly until lightly browned. Remove with slotted spoon, rest on paper towel.
Reheat remaining butter on moderate heat. Add sage leaves. Turn once when colour changes (to bright green). Remove with slotted spoon, rest on paper towel. (Leaves should be crisp)
Place parmesan, mascarpone, milk and blue-vein cheese in a saucepan over medium heat. Cook, stirring regularly, for 3-4 minutes or until smooth. Reduce heat to low. Add mashed pumpkin and stir through sauce.
Meanwhile, cook your pasta of choice and drain. Return to pan. Add cheese sauce. Toss gently to coat.
Spoon sauced pasta into bowls.
Scatter remaining pumpkin cubes on top, then walnuts and finish with sage leaves.
Gnocchi, walnuts and sage ...
Roasted pumpkin pieces ...
Put 'em together ....
Voila!
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Italian, pasta sauce
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