Butternut Rocket and Parmesan Pasta recipe |
|
Rate it
11/06/2011
|
|
Click image to enlarge... 
Ingredients1 Medium sized Butternut - peeled, seeded and cut into small cubes the size of a dice1 Red Onion - chopped 1 Clove Garlic - peeled and finely sliced 1/2 Red Chilli - seeds and white pith removed and finely sliced 20ml Olive Oil 20g Butter 200ml Sour Cream 50g Parmesan - freshly grated 50g Blue Cheese 50g Rocket - washed and roughly cut if large leaves 1 packet Penne Pasta Salt & Pepper DirectionsHeat the butter and oil together in a large saucepan over moderate heat.Add the butternut and toss well. Saute until the edges start caramelizing and the butternut is almost tender Add the onion and chilli to the pan and continue sauteeing until the onion is glazed and translucent. At this stage bring a large saucepan of salted water to the boil and add the penne pasta. Cook for about 8 minutes until al dente Add the garlic and saute very briefly, you don't want the garlic to burn and turn bitter Mix the sour cream and cheeses and add to the pan with the butternut. Toss all together well and turn off the heat Season to taste Strain the pasta through a colander, reserve about 100ml of the water for thinning the sauce if needed Toss a drizzle of premium quality extra virgin olive oil and the rocket leaves through the pasta then add to the saucepan of butternut, together with the pasta water if you want a saucier dish. Serve with extra rocket leaves and a grating of parmesan cheese. ServingsServes 4Read more on Kitchen Diary |
| views: 8525
avg rating: 3.14
votes: 133 |
Add to Favourites
Print version
Email to a friend
Facebook
Digg
Online services...
My Cookbook
Latest All4Women.co.za articles
Syndicate
 |
Search
