This week Nadita of Saffron Trail is hosting Kalyn’s Weekend Herb Blogging. This week I’m featuring rosemary. Rosemary is the only herb in my garden, that the slugs avoid. As a child I disliked rosemary because it reminded me of fir needles. It’s the same with my children: They like rosemary finely chopped or if the sprig is removed. They also accept it as decoration on the
Pumpkin & rosemary pasta
I never thought of the combination pumpkin and rosemary, but it works well together.
-========= REZKONV-Recipe – RezkonvSuite v1.3
Title: Pumpkin & rosemary pasta
Yield: 4 Servings
400 grams Fusilli pasta shapes, 14 oz
Freshly grated vegetarian parmesan-style cheese,
— to serve
========================= FOR THE SAUCE =========================
85 grams Unsalted butter, 3 oz
1 Garlic clove, crushed
450 grams Peeled and deseeded pumpkin or butternut squash
Cut into 1 cm/1/2 in dice, 1 lb
2 teasp. Very finely chopped rosemary
4 small Sprigs, to serve finely grated
1/2 Lemon; the zest
Generous grating nutmeg
============================ SOURCE ============================
Good Food Magazine, October 2006, p.81
— Edited *RK* 11/03/2006 by
— Ulrike Westphal
Italians love pumpkin, and this is just one way they make the most
of it in autumn and winter months.
1. First make the sauce. Melt the butter in a wide saucepan. Add the
garlic and stir for about for 30 secs or so, then add the pumpkin,
rosemary, lemon zest, salt, pepper and nutmeg. Cover and sweat over
a gentle heat for about 15 mins, stirring occasionally, until the
pumpkin is very soft. Squash a little of it down into the butter,
but leave about two-thirds more or less as it is. Taste and adjust
2. Meanwhile, put a large pan of salted water on to boil. When it is
at a rolling boil, tip in the fusilli and cook for 10-12 mins or
until just cooked, then drain.
3. Tip the drained pasta into the pumpkin pan and gently mix. Serve
immediately, tucking a sprig of rosemary into each helping. Pass the
pecorino or parmesan and enjoy.
:PER SERVING 523 kcalories, protein 13g, carbohydrate 79g fat 20g,
saturated fat 11 g, fibre 4g, added sugar 4g, salt 0.03g
:PREP 15 mins
:COOK 25 mins
I love the sound of this. I recently made butternut squash with rosemary and balsamic vinegar and I was quite excited about how the flavor of the rosemary complimented the squash. And I just adore butternut squash. Adding this recipe to my del.icio.us cookbook right now.
Kürbis und Salbei passt übrigens auch gut.