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…
- 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
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