Combinations like this characterise Yottam Ottolenghi's recipes for me. They are unexpected puzzle pieces that you suddenly know will fit together perfectly into an incredible dish.
I certainly was also drawn to this recipe because it's meat-free and grain-free. (The former is something I would like to espouse more and the latter is a requirement for me.) Yet because of the intriguing ingredients, I think that this dish doesn't advertise what it is lacking but rather that it is full of excitement. Please try it and let me know if you feel the same way.
Pumpkin Pasta with Walnuts and Lemon
adapted from a Yottam Ottolenghi recipe (here in weights and here in measures)
seves 2
80 g walnuts
40 g candle nuts
1/4 c (60 g) butter
20 (15g) sage leaves
grated zest of 1 lemon and 1 lime
1/4 c (60 ml) cream
2 c (500 g) thinly sliced pumpkin
1/4 c lemon and lime juice
1 c grated Parmesan cheese
Preheat the oven to 325 F (160 C). Roughly chop the walnuts and candle nuts. Place on a tray and roast in the oven for 15 minutes.
Remove and place into a medium bowl.
Melt the butter in a saucepan. Finely chop the sage leaves and then cook for two minutes, until butter is beginning to brown.
Add the zest, cream, and 1/2 t salt. Stir and allow to heat through for one minute.
Remove from the heat and stir in the nuts.
Meanwhile, bring a large pan of water to boil and add 1/2 t salt.
Add the sliced pumpkin. Let the water return to boiling and then boil for two minutes.
Drain the pumpkin, pouring gently to keep it from becoming mushy.
Place the pumpkin onto two plates and top with the nut sauce.
Drizzle over the lemon and lime juice and top with Parmesan cheese.
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