Presto Pasta Night #47: Pumpkin and pine nut tagliatelle
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I own the German issue of this pasta cookbook. My sons like the idea to cook us through this book for Ruth's Presto Pasta Nights |  |
This week we prepared "Pumpkin and pine nut tagliatelle" from page 139
| -========= | REZKONV-Recipe - RezkonvSuite v1.4  |
| Title: | Pumpkin and pine nut tagliatelle |
| Categories: | Pasta, winter squash |
| Yield: | 4 servings |
Ingredients
| 30 | grams | Butter | |
| 1 | large | Onion, chopped | |
| 2 | cloves | Garlic, crushed | |
| 380 | ml | Vegetable stock | |
| 750 | grams | Pumpkin, I used butternut squash, cubed | |
| 1 | pinch | Nutmeg | |
| Pepper | |||
| 250 | ml | Cream | |
| 80 | grams | Pine nuts, toasted | |
| 500 | grams | Tagliatelle, fresh | |
| 2 | tablesp. | Chives, chopped | |
| Parmesan, freshly grated to serve |
Source
| Das große Pasta Kochbuch, ISBN 978-3-8331-3263-1 |
| Edited *RK* 01/21/2008 by | |
| Ulrike Westphal |
Directions
1. Melt butter in a saucepan. Cook the onion about 3 minutes until soft and golden. Add garlic and cook for another minutes. Add the stock and the squash. Bring to a boil, reduce heat and cook until tender.
2. Season to taste on low heat with pepper and nutmeg. Stir in the cream, don't let the sauce boil again. Blend the sauce until smooth.
3. Cook pasta until al dente. Drain and give back to the saucepan.
4. Add sauce and reheat carefully. Add pasta and pine nuts. Sprinkle with chopped chives.
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presto pasta night, homemade pasta
