Pumpkin, cheese and walnuts pasta Quick and easy recipe
Pumpkin cheese and walnut pasta : for this first course I decided to add a few more ingredients to the usual pasta with pumpkin, a cheese and a few crumbled walnuts. You can use ricotta if you want a fairly neutral flavor and keep the sweetness of the pumpkin, or gorgonzola if you love this type of cheese, or as I did you can use the robiola that gives a sour note to the dish, the addition of walnuts gives crunchy and the combination is perfect!
Ingredients for 2 people
- 350 gr of pumpkin
- 100 gr of cheese (choice of robiola, gorgonzola or ricotta)
- 4-5 walnut kernels
- 180 gr of pasta of your choice (I used the "Mafalde corte")
- salt, oil and 1 clove of garlic
How to make pumpkin cheese and walnut pasta
wash and cut the pumpkin into small pieces, put 2 tablespoons of oil in a saucepan, add a clove of garlic and pour the pumpkin inside. Turn on the heat and brown for a few moments, remove the garlic, add salt and add a lot of water to cover the pumpkin, let it cook over medium heat for about half an hour.
At this point the pumpkin will have become almost creamy, with an immersion mixer, blend for a few moments until you get a velvety cream.
Keep the pumpkin aside. Proceed with cooking the pasta in abundant salted water. Drain it one minute before the cooking time indicated on the package.
Meanwhile, coarsely crush the walnut kernels with a mortar or by putting them in a food bag and crushing them with a pest. Put the cheese on a plate,
add a tablespoon of cooking water, dilute the cheese, add the chopped walnuts
and a few tablespoons of pumpkin cream; pour everything into the drained pasta and put in a pan, mix everything over low heat for a few moments. Serve and serve. Enjoy your meal!
WINE TO MATCH: A recommended red wine, the Montepulciano d 'Abruzzo Cerasuolo.
In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org
Pumpkin cheese and walnut pasta
Enjoy your meal!