Lunch or dinner
Pasta with Pumpkin and Brown Butter
4
30 minutes
Pumpkin is always a good choice, and even better when it's paired with pasta.
Ingredients
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400 g pasta
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50 g butter
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6 fresh sage leaves
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30 ml STAR extra virgin olive oil
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1 clove of garlic
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300 g pumpkin puree
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½ teaspoon nutmeg
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80 g grated Parmesan cheese
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Salt and black pepper to taste
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30 g roasted hazelnuts
Instructions
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1.
Cook the pasta in plenty of salted water until it is al dente. Set aside about 150 ml of the pasta water before draining.
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2.
Melt the butter in a large frying pan over medium heat. Add the sage and cook until the butter turns a hazelnut color and smells toasty. Remove the sage from the pan and set it aside.
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3.
Add the extra virgin olive oil and chopped garlic to the pan. Cook for a few seconds and stir in the pumpkin puree and the nutmeg. Season with salt and pepper to taste.
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4.
Add in about 100 ml of the cooking water and stir until the sauce is creamy.
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5.
Add the pasta and the Parmesan cheese. Mix well and, if need be, add a little more of the cooking water to create a silky texture.
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6.
Serve with the crispy sage, chopped hazelnuts, black pepper, and a drizzle of extra virgin olive oil.
Products used
Olive oils
Extra Virgin Olive Oil
