Pumpkin, spinach, pine nut and Parmesan pasta
Italians use pumpkins and winter squash in all sorts of tasty dishes including soups, stews, salads, frittatas, breads, pizzas, risotto and gnocchi. They also pair pumpkin with different kinds of pasta — as a filling for ravioli or cannelloni, layered in lasagna, or tossed with pasta, either pureed into a creamy sauce or cut into small cubes.
In this uncomplicated pasta recipe we combine pumpkin with
spinach that we sauté in olive oil with onion, garlic and
rosemary. And we add toasted pine nuts and grated Parmesan
cheese to add an extra depth of flavor to the dish.
To save time we simply boil the pumpkin in the same pot with the pasta, but if you want to intensify the natural sweetness of the pumpkin you can roast the cubed pumpkin until golden brown and caramelized. Or use leftover roast pumpkin if you have it.
You could also add another level of flavor, and some protein, by cooking chopped anchovies or bacon with the spinach and onion – their salty flavor complements pumpkin and spinach beautifully.
12 oz (340g) pumpkin or winter squash — peeled, deseeded and cut into small cubes
3 tablespoons pine nuts
3 tablespoons extra virgin olive oil
1 onion — finely chopped
3 cloves garlic — finely chopped
½ teaspoon dried rosemary
2 cups firmly-packed fresh spinach — roughly chopped
1 teaspoon salt
½ teaspoon freshly ground black pepper
Grated Parmesan cheese, to serve
Variations: Replace the Parmesan cheese with crumbled feta, and use walnuts instead of pine nuts.