Entertaining

Pumpkin and corn pasta with pepita pangritata

Name: Pumpkin and corn pasta with pepita pangritata recipe
Yield: 4
Ingredients: 1 tbs extra virgin olive oil; 200g dried chorizo, finely chopped; 50g unsalted butter; 2 garlic cloves, crushed; 1 onion, finely chopped; 1 corn cob, kernels cut away from the cob; 250g butternut pumpkin, peeled and finely chopped; 150g fregola, cooked to packet instructions, drained; 80g baby spinach leaves; 100g marinated goat’s feta, to serve; 2 tbs extra virgin olive oil; 150g fine sourdough breadcrumbs; 1/3 cup (50g) finely chopped roasted pepitas; 1 tbs finely chopped flat-leaf parsley; Finely grated zest of 1 lemon

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Aug 01, 2020

This light meal is elevated by a homemade pepita pangritata, adding crunch to this spring pasta salad.

1 tbs extra virgin olive oil
200g dried chorizo, finely chopped
50g unsalted butter
2 garlic cloves, crushed
1 onion, finely chopped
1 corn cob, kernels cut away from the cob
250g butternut pumpkin, peeled and finely chopped
150g fregola, cooked to packet instructions, drained
80g baby spinach leaves
100g marinated goat’s feta, to serve

Pepita pangritata

2 tbs extra virgin olive oil
150g fine sourdough breadcrumbs
1/3 cup (50g) finely chopped roasted pepitas
1 tbs finely chopped flat-leaf parsley
Finely grated zest of 1 lemon

Method

1.

For the pepita pangritata, heat a medium non-stick frypan over medium-high heat. Add the oil and scatter over the breadcrumbs. Cook, tossing frequently, for 6-8 minutes, stirring constantly, until breadcrumbs are golden and crisp. Add the pepita, parsley and zest. Season to taste and toss to combine. Set aside.
2.

Heat oil in a large frypan over medium heat. Add chorizo and cook, stirring, for 8-10 minutes until caramelised. Add butter, onion and garlic and cook, stirring, for 4-5 minutes until onion has softened. Add the corn and pumpkin, and cook, stirring frequently, until pumpkin begins to soften. Toss through cooked fregola. Season.
3.

Divide spinach among serving plates and top with fregola mixture. Scatter with pangritata and crumble over feta to serve.