Pasta with pumpkin cream, macaroons and sage. Today a dish very easy yet elegant, made for those who love pumpkin and especially her sweet side, which is expressed in one of my favorite recipes, the pumpkin ravioli in the manner of Mantua. The dough now, Unlike ravioli which are quite laborious to prepare, you do it in a heart beat: Linguine with pumpkin cream with butter and Sage, Parmesan and amaretti. The ingredients are all here, no more and no less. On, Don't be skeptical, I guarantee you will love, always you love the pumpkin and the contrasts between sweet and savory.
Is, if you like pumpkin, have a look at all my RECIPES WITH PUMPKIN. The most important thing is to cook the pumpkin in the oven, so that Camellia extolling its natural sweetness. Then just smash it, go over it with browned butter and Sage, stir in the cheese and then sprinkle with amaretti. Is’ a first course chic, beautiful, vegetarian and special, to prepare for gourmet guests. You can also make pasta with pumpkin cream using fresh egg pasta, like the noodles: you will make a great impression. And if you prefer rice to pasta, on my YouTube channel you can find the VIDEO RECEIVED OF THE ZUCCA RESOTTO. Have a good day!
1 kg of pumpkin (better if valance, but that's fine too normal red pumpkin)
320 grams of linguine or other long pasta
50 grams of butter
Fresh Sage, to taste
salt and pepper, to taste
Parmigiano Reggiano Pdo, to taste
macaroons, to taste
To prepare the dough with pumpkin cream, macaroons and sage, Preheat the oven to 180 degrees static. Wash the pumpkin, get her into pieces and arrange them on a baking sheet lined with parchment paper with the skin side down. Bake until the squash will not be tender.
Whisk the pumpkin until creamy smooth and homogeneous.
In a pan put butter and Sage and cook over low heat until the butter won't take the characteristic nutty releasing all its scent (I recommend, do not turn away because it burns in a Flash) and Sage will not be crunchy. Add the cream of pumpkin, toss in the butter until the mixture is smooth, add salt and pepper to taste.
Boil the pasta in salted water. Drain it al dente setting aside a glass of boiling water. Skip the pasta in creamy pumpkin, adding as much cooking water as necessary to obtain a creamy sauce, slight, that is perfectly linguine. Remove from the heat, stir in the Parmesan cheese (I adore the 36 months, that gives an extra touch of flavor to the dish) and arrange the pasta with pumpkin sauce on individual plates. Complete with crushed amaretti and decorate with a Sage leaf. Serve immediately pasta with pumpkin cream, macaroons and sage, and Bon Appetit!
MATCHING: This is a recipe that deserves to be paired with an elegant white, fruity and fragrant. We suggest the Extra Brut Cuvée Dolomites of the Pojer farm & Sandri, in Trentino. It is a complex sparkling wine, that matured for 30 months on the Lees and is obtained from Pinot Noir and Chardonnay, scents of vanilla and hay, with a dry taste and well structured.