Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Pumpkin and Sage Gigli
Roast the pumpkin in its skin with onion, then blitz with milk and mascarpone. A spoon of tomato purée stops it tasting one-note sweet.
Alannah Wiseman
Feeds: 2
55 minutes
Ingredients
- 150g of Northern Pasta Co Gigli
-
1 small pumpkin, quartered with skin and seeds removed
-
12 sage leaves
-
1 small white onion, quartered
-
30g of salted butter
-
60ml of whole milk
-
3 tbsp of mascarpone
-
1 tbsp tomato purée
-
Pecorino, finely grated to finish
Gigli
From: £4.95
Method
1
Start by preheating the oven to 200/180fan.
2
Add the pumpkin, half the sage leaves and onion to a small roasting tray, Season well with salt and pepper then drizzle with a generous glug of olive oil. Toss together and place into the oven for around 45 minutes or until tender.
3
Meanwhile, place a large pan of well salted water on to boil for the pasta.
4
Once the pumpkin is cooked and soft through, add the contents of the roasting tin to a food processor. Then add the milk, mascarpone and tomato purée and blend until smooth. Pour back into the pan and simmer on very low. Taste to check for seasoning.
5
Add the Gigli to the boiling water and cook for 5 minutes until al-dente.
6
Once the pasta is cooked, drain and add to the sauce. Toss together before dividing between 2 bowls and topping with pecorino to finish.
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