Monday, January 12, 2009

Pappardelle Perfect

I think I've found my new favourite pasta :) It use to be rigatoni, but now its Pappardelle - its basically thick fettuccine. But it has more bite to it.

Ingredients: Pumpkin, Pappardelle, Sage Leaves, Garlic, Mushrooms, Pinenuts, Butter, O/Oil, S&P

While waiting for the water to boil, peel and thinly slice the pumpkin into wedges, or thins. When the water boils, throw in the pasta, then let it come back to a boil before you throw in the pumpkin. Because you've thinly sliced it, it will cook by the time the pasta is done.

Then to the sauce. Chop up some sage leaves, mushrooms and in a hot pan, a bit of olive oil a good knob of butter (about 200gm) stir to melt the butter, add a good spoonful of garlic, add the sage, mushrooms & pine nuts. add a splash of wine, Stir while bringing it to rapid boil. Taste, add S & P. then when the flavours are right throw into the pot with the pasta & pumpkin. Toss & serve as is or do the JO thing and drizzle with olive oil & sprinkle some fancy smancy shaved parmesan on it.

Results: Wasn't much left over for Bentos the next day. So Steph got Rocket Ham Rolls

1 comment:

Rob said...

Sounds interesting. Ho0w did it taste on a scale of 1-10?
1 = ok, I wouldn't make it again unless there was nothing else in the fridge to work with and

10 = I'm running out to the shops to get the stuff to make it.