As storm Ophelia approaches the shores of Ireland, scheduled to hit us on Monday, exactly 30 years to the day after that “hurricane” ( it was in fact two storms that joined forces) unpredictably hit Brittany and the south of England with disastrous scenes in its path, I decided to post an October recipe, full of warmth and autumnal colours… I’ll tell that story another day…
You’ll Need:
- 200g of aged gouda,
- 1 small pumpkin squash,
- 2 shallots,
- 1 jar of pumpkin pesto,
- 15cl of white wine,
- a good pinch of cumin seeds,
- 1 small handful of walnuts,
- 200g of Tubetti Rigati Faro (whole wheat) pasta
- salt and pepper
How to?
Portion the pumpkin in rough cubes and remove the seeds and heart. Place in a baking tray with olive oil and roast with the two halved and peeled shallots for 25 min at 200c.
In a pan, dry roast the cumin seeds and chopped walnuts and set aside…
When the pumpkin is cooked, set aside….
Boil some salted water and start cooking the pasta (10 minutes). In a pan with a bit of olive oil, place a tbsp. of pumpkin pesto and simmer with the white wine until reduced by half…
Drain the pasta, and toss them in the pesto, grate 100g of the Gouda, the roasted pumpkin and shallots, the cumin seeds and toasted walnut. Serve with shavings of Gouda and a bit more of the cumin and walnuts sprinkled on top.
Keep Well and Eat Happy
Slán Tamall
Franck
Hungry Breton 
Hi Franck! How are you doing? and how has Ophelia been treating you? When I saw the luxurious colors of your post’s photos, I’ve decided to save this post read for later, for when I’d be able to get some quiet time and really appreciate its beauty. I’m in love with the photo of your aged Gouda, it’s beautiful and makes me really hungry for this aged cheese. I am usually not so keen on pumpkin, but your addition of walnuts and cumin seeds really makes me wanna look more into that option… I hope all is fine with you. Eat well!
Hi Sophie, yes, all is well, we were in a central area but pretty sheltered, so no damage and no loss of electricity services. It was pretty intense though! Thank you for your comment, the recipe was really heart warming! 🙂
Hope your inside, safe, warm and curled up with a big ole bowl of this – perfection!
you’re**** embarrassing!
😀 😀 😀
Hi Rachel, thank you! No damage here, cooking up a storm I guess 🙂
Now there’s a different use for good cheese, although i still like it on a slice of brown (soda)bread. Thank you and greetings from Gouda, NL
Happy days, thank you! A great cheese!
Hurrah! In the end I got a blog from where I be capable of actually obtain valuable information concerning my study and knowledge.