Pasta with pumpkin and radicchio
serves
4
Pumpkin and radicchio make perfect partners in this wholly satisfying Italian favourite. Check your specialty grocer for great gomiti to give your plate that authentic touch. This is an edited extract from The Silver Spoon: Pasta, published by Phaidon Press,
$59.95, available now.
Ingredients (7)
- 1 1/2 tbs extra virgin olive oil
- 1 small onion, chopped
- 300g pumpkin or butternut pumpkin, peeled, seeded, cut into strips
- 150ml lukewarm water
- 1 head radicchio, cut into thin strips
- 1 bunch fresh flat-leaf parsley, finely chopped
- 350g gomiti rigate pasta (from specialty grocers)
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat the oil in a large, shallow frypan. Add the onion and cook over low heat, stirring occasionally, for 5 minutes.
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2.Increase the heat to medium, add the pumpkin, and cook, stirring occasionally, for 5 minutes until evenly browned.
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3.Add the lukewarm water, season with salt flakes and freshly ground black pepper, cover and simmer for 15 minutes.
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4.Stir in the radicchio and three-quarters of the parsley and cook, tossing frequently, for another 5 minutes until vegetables are just tender.
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5.Cook the pasta in plenty of salted boiling water until al dente. Drain, tip into a warmed serving dish, and pour the sauce over the pasta.
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6.Sprinkle pasta with the remaining parsley and serve immediately.
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