Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Conchiglie with Roasted Squash, Chestnuts & Ricotta
Squash sliced thin and roasted with sage and rosemary, chestnuts and bread turned into crumbs for the top. Ricotta stirred through at the end.
admin
Feeds: 2
45 minutes
Ingredients
- 300g NP Conchigliette
-
300g squash (peeled and seeds removed)
-
sage
-
rosemary
-
salt and pepper
-
olive oil
-
1 thick slice of bread
-
25g cooked chestnuts
-
sage leaves
-
salt
-
4 cloves of garlic
-
small bunch of parsley
-
200g ricotta
-
20g parmesan, plus extra to serve
-
4-8 ladlefuls of pasta water
Conchigliette
From: £4.95
Method
1
Preheat the oven to 200C. Carefully cut the squash in 4-5mm slices. Place in a roasting tray then pick some sage leaves and finely chop. Add to the tray alongside some picked rosemary leaves and a generous amount of salt and pepper. Drizzle with oil then toss everything together. Roast the squash for 25-30 minutes or until just beginning to colour and the squash is completely soft. Set aside to cool a little.
2
In a food processor blitz the bread and chestnuts together with some salt until you have fine breadcrumbs.
3
Heat a large frying pan with a little oil over a medium high heat. Add the crumbs and cook until they are toasted and deep golden. Remove from the pan and set aside.
4
Blitz the slightly cooled squash in the same bowl of the food processor alongside the ricotta.
5
Add a little more oil to the pan then return to the heat. Add some picked sage leaves (I normally allow for 3-4 per person) and allow to crisp up in the hot oil. Strain then place on some kitchen roll to absorb any excess oil.
6
Place a large pan of salted water on to boil. Once boiling add the pasta. Cook for 6-8 minutes or until al dente.
7
Whilst the pasta is cooking, finely slice the garlic and the parsley (stalks and all). Add to the pan you used for the sage leaves and cook on a medium heat until softened. Once cooked turn the heat down to low and add the squash puree and a few ladlefuls of the pasta water. Add the parmesan and season to taste. You are looking for a glossy sauce here. Keep adding more pasta water if required.
8
Once the pasta is cooked strain (reserving the water) and add the pasta to the pan. Coat the pasta well and add more pasta water too loosen if needed.
9
Check the seasoning then plate up. To serve, spoon the pasta and sauce onto plates then garnish with the crumbs, some more parmesan and the fried sage. Then tuck in! Lovely served with some winter greens such as cavolo nero.
Award Winning Pasta
Endless ways to enjoy it
Follow along for the journey
