Here is the recipe for pumpkin and walnut tagliatelle, a simple and not too elaborate dish but made with fresh homemade tagliatelle…
The pumpkin and walnut tagliatelle as you can see in the photo are not exactly the same thickness, but since I am not a professional pasta maker, I am equally satisfied because making fresh egg pasta well is not very simple!
The combination is for a seasonal recipe, with the pumpkin with its basic taste and low calorie, and the crunchy walnuts rich in calories but also in proteins and healthy fats, for a full and pleasant taste!
P.S. I made these tagliatelle by hand after attending a fresh pasta course with Sfoglina Simonetta, and they are simply made with 00 flour and golden egg yolks as recommended during the cooking class, which you can read about in this article..
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PUMPKIN AND WALNUT TAGLIATELLE
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for PUMPKIN AND WALNUT TAGLIATELLE
- 11.3 oz Egg tagliatelle (I used fresh)
- 1.65 lbs pumpkin
- 1 shallot
- as needed Walnut kernels (I used 12/13)
- as needed Extra virgin olive oil
- as needed Salt and pepper
- as needed Parmesan cheese (grated)
Tools for PUMPKIN AND WALNUT TAGLIATELLE
#adv
- Saucepan
Preparation of PUMPKIN AND WALNUT TAGLIATELLE
First, clean the pumpkin by removing the skin, seeds, and internal filaments. Now cut it first into slices and then into cubes.
Place the chopped shallot in a saucepan with extra virgin olive oil and when it is softened add the pumpkin cubes.
Let everything simmer for 10/15 minutes, adding a ladle of water if necessary and mashing some pumpkin cubes into a puree.
Adjust the seasoning with salt and pepper. Cook the dried or fresh pasta as usual in salted boiling water.
Drain the pasta al dente and add it to the pan with the pumpkin, adding a splash of cooking water if necessary.
Add the chopped walnut kernels, a drizzle of raw extra virgin olive oil, and arrange the plates.
Sprinkle with cheese and enjoy the recipe of pumpkin and walnut tagliatelle!
Annalisa
Tips and notes
If you want to make the dish more lively, add a pinch of chili pepper, and if you prefer, use pecorino cheese instead of grated Parmesan…. ON THE BLOG, YOU CAN ALSO FIND THESE RECIPES WITH PUMPKIN: BAKED PUMPKIN, PUMPKIN AND SAUSAGE LASAGNE, SOFT CAKE WITH RAW PUMPKIN, PUMPKIN AND ROBIOLA CREAM, PUMPKIN TART WITH CREAM.
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