Saturday, June 15, 2013

Butter and Butternut Pumpkin Pasta

A great pasta and also an ode to the anchovy. I love them – salty and a flavor enhancement for everything. Anchovies are great if you want to add a more natural salt to a recipe. If you add them to your cooking, especially sauces, they will dissolve and become a well rounded saltiness, no fishy aftermath. I love them so I use them whole too.

This was pretty much a throw together of everything I had left, but it turned out a lot better than I had expected. An easy, partially vegetarian eat.

Serves two - three
250g fettuccini
80g butter
2 cloves garlic
½ medium onion
300g butternut pumpkin
100g walnuts
½ lemon
2 tbsp parsley
¼ cup olive oil
1 shallot/scallion
1 tsp chilli flakes
Pinch of cumin
Salt and pepper to taste

Start by coating pumpkin with olive oil, salt and pepper and cook in preheated oven for twenty minutes at two hundred degrees Celsius. Next, cook the pasta with olive oil and salt. In a separate pan heat the walnuts with chilli flakes and cumin to release the flavors and set aside. With the pan still slightly herb coated, add the butter and cook on a medium heat, adding onions and garlic, browning slightly. Follow with chopped anchovies and quickly remove from heat.

The next step is to add all ingredients to the butter sauce, retaining some of the pasta water to help coat pasta with a thicker sauce, adding olive oil to taste. Using the lemon juice, coat pasta an add salt and pepper. 

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