Pumpkin and Ragstone Tagliatelle
This simple midweek supper is a riff on a classic Italian dish for autumn, and perfect for giving your Halloween pumpkin another lease of life.
Serves [4]
Ingredients
1 kilogram pumpkin
Nutmeg
100 grams Parmesan (or vegetarian hard cheese)
200 grams soft goat’s cheese
Extra virgin olive oil
1 tablespoon honey
500 grams dried tagliatelle
Method
Preheat your oven to 180 celsius. Cut your pumpkin into large chunks and place cut-side-down into a casserole pot or dutch oven (anything heavy and oven-proof with a lid). Add a splash of water, place the lid on top and roast the squash for 30-35 minutes, or until a knife passes easily through the flesh.
Scoop the cooked pumpkin out of its skin and into a mixing bowl. Add a generous grind of nutmeg and all of the Parmesan into the mixture and beat well with a spoon or spatula until smooth.
Finely chop your goat’s cheese and beat into your pumpkin mixture, along with a good glug of extra virgin olive oil and the honey. Check the mixture for seasoning and adjust with salt and freshly ground black pepper - it should be slightly sweet and slightly salty.
Cook the pasta in a large pan of boiling, salted water according to the packet instructions. Once cooked, use tongs to drag your pasta from the cooking pan into the mixing bowl. The idea here is to take a little of the pasta cooking water with the cooked pasta to slightly loosen the pumpkin mixture. Toss together until all the pasta is evenly coated and serve in warm bowls. Finish with a little extra grating of nutmeg and a drizzle of olive oil.
Recipe provided by food stylist Hugo Harrison.
