Ok. I'm glad we got that out of the way.
Because now, we can get on to one of the most delicious pastas I have cooked in a while. When I was visiting Grandma and Grandpa a while ago, I was lamenting that now I don't get the recipe liftout from the paper any more, so Grandpa started collecting them for me. Isn't that just the best? This is a Marg Johnson recipe I've taken from my collection. With added feta, just for kicks.
While I've got you here - is anyone else sick of Valentine's Day things already? I just DON'T CARE. Although I saw this on a craft blog and I think its appropriately cute and lacking in pink and hearts.
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The original recipe called for 2tbsp lemon juice to be added to the pasta when you're combining it, which I didn't do because I didn't have any. I don't think it would go that well with the feta - any opinions?
PROSCIUTTO, SAGE AND PUMPKIN SPAGHETTI
Original recipe by Marg Johnson
Serves 4
Total time commitment: 40 minutes. Most of this is waiting for the pumpkin to roast, so if you can pre-cook the pumpkin the time will be cut down to around 20 minutes.
Olive oil
1/2 large pumpkin or 1 small pumpkin, cut into chunks
Handful sage leaves
1 tbsp garlic
Chilli flakes
100g prosciutto
400g spaghetti
1. Place the cut pumpkin into a baking dish, drizzle with olive oil, and top with garlic, sage leaves and chilli flakes. Doesn't that look like it's going to be delicious?
2. Cook at 200C until tender. You need to be able to stick a fork through the pumpkin. This should take about 25-30 minutes.
3. Meanwhile, bring a pot of water to the boil and cook the spaghetti. When the pumpkin is just about done, place a tray with the prosciutto in a single layer in the oven. Cook it for about ten minutes until its crispy.
4. Time to combine everything! Place the pumpkin and pasta in a large bowl and toss to combine. Crumble prosciutto and feta on top and serve.
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