Tagliatelle with Pumpkin and Gorgonzola Walnut Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g pappardelle, fresh
- 200 ml cream
- 100 g Goronzola
- 150 g pumpkin meat, cut into medium-sized cubes, Hokkaido if possible
- 1 shallot (s)
- 1 clove garlic
- 5 walnuts, roughly chopped
- Walnut oil
- butter
- White wine
Print Recipe
Pin Recipe Instructions
- Heat the cream in a saucepan and melt the Gorgonzola in it. Season to taste with a dash of white wine, nutmeg and pepper. Add the walnuts and let them steep.
- Chop the shallot very small and slice the garlic. Let it turn to glass in a pan in walnut oil. Add the pumpkin cubes and, possibly with a little water, simmer until soft. Season with salt and pepper and refine with a piece of butter and nut oil.
- Cook the pappardelle, arrange on plates, spread the pumpkin pieces on top and pour the Gorgonzola sauce over them.
- Visually a great contrast, the light pasta, the orange pumpkin and the slightly bluish sauce.
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