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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 |  * |
“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 978-3-8331-3213-1 |
| 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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- more recipes with pumpkin
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Ulrike, the pasta dish dish looks beautiful and simple, here is once again best!
Thyme for Cooking, the Blog
I was just looking at all the pumpkin in my freezer and trying to decide what to do with it…this is next! Thanks!
It’s fun to work your way through a cookbook. This looks rich, quick and nourishing!
Great post. Like your sons, I love making pasta with my daughter. Thanks for sharing with Presto Pasta Nights.