| This recipe is liked by 0 person(s). |
Rigatoni with Spinach and Pumpkin
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| INGREDIENTS: | |
| 500g | Rigatoni pasta |
| 2 Bunches | baby spinach leaves |
| 75g | Toasted pine nuts |
| 500g | Pumpkin, peeled & chopped small cubes |
| 1/4 Cup | freshly ground pecorino cheese |
| 2 Tbsp | olive oil |
| 30g | butter |
| Salt | |
| pepper to taste | |
In a food processor blend the spinach leaves and toasted pine nuts until finely chopped. Add the pecorino, oil and salt and continue to blend until the sauce is of the desired taste and consistency. Heat the butter in a frying pan and cook the pumpkin 10 minutes until tender. Cook the pasta as per directions and drain, then stir through the pumpkin. Add the spinach mixture and stir through. Top with shaved pecorino.
SERVES 4.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.