Crystal's Palace Of Herbs


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Post  Guest on Sun Dec 14, 2008 10:28 am


12 oz pasta such as conchiglie
1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
5 oz heavy cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
1-2oz butter
2 0z white wine
1/2 lemon, juice only
salt and freshly ground black pepper
grated parmesan, to serve

1. Preheat the oven 375 F

2. Peel and de-seed the pumpkin. Dice into 1 in. cubes and place onto an ovenproof sheet.

3. Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.

4. Place in the oven and cook for 45 minutes.

5. Cook the pasta in plenty of salted boiling water as per instructions.

6. Chop the garlic and shallot, gently pan-fry in the butter for about 1 minute.

7. Add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.

8. Add the lemon juice, seasoning, cream and finally the parsley.

9. Drain off the pasta and remove the pumpkin from the oven.

Fold into the pasta in a bowl.

10. Pour over the sauce and mix together.

Check seasoning.

Serve in a bowl with the parmesan cheese over the top.


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