Orecchiette with Pumpkin and Shallots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 shallot (s), peeled
- 1 small pumpkin (s), peeled and diced
- 100 ml white wine
- 2 teaspoons sugar
- salt and pepper
- 300 g pasta (orecchiette)
- 4 tablespoon parsley, chopped
- 0.5 ½ lemon (s), remove the grated zest
- 2 tablespoon pine nuts, toasted
- 5 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Mix the pumpkin and shallots with the oil, wine, sugar and strong salt and pepper and place on a baking sheet.
- Cook in a preheated oven at 200 ° C for about 1 hour, stirring once or twice in between. The pumpkin must be soft and the shallots should be caramelized and have brown edges.
- Mix the parsley and lemon zest and set aside. Cook the orecchiette al dente according to the instructions on the packet. Then drain and put in a bowl.
- Add the vegetables to the orecchiette, mix with 2-3 tablespoons of the pasta cooking water and also add half of the parsley mixture. Mix everything well.
- Sprinkle with the remaining parsley mixture and pine nuts and drizzle with a little olive oil. Serve immediately.
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