Last week I was on the hunt for a recipe that would feed a crowd, more specifically, a group of my lovely girlfriends who were getting together to help me celebrate my birthday. As is now the trend, we were all asked to bring something for the table and had decided on an Italian-themed evening.
Here’s the recipe:
Pappardelle with Butternut and Tallegio
Inspired by a recipe from Kitchen: Recipes from the heart of the home by Nigella Lawson
1 large butternut squash (peeled, de-seeded and cubed) or 1kg/4 packets ready cubed
2 tablespoons olive or rapeseed oil
1 large onion, finely chopped
A knob of butter
50 ml marsala
125 ml vegetable stock
100 g pine nuts
500 g pappardelle pasta
A handful of parsley, chopped
125 g Tallegio (Italian cheese)
A grating of nutmeg
Salt and Pepper
Method1. Fry the onion in a pan with the oil on a low heat until soft and golden.
2. Add the butter and the cubed butternut squash and stir well until coated.
3. Add the marsala and vegetable stock, a pinch of salt and pepper and a grating of nutmeg.
4. Allow the liquid to boil then cover with a lid and simmer for 20 minutes, or until the butternut squash is soft.
5. Put a large pan of water on to boil for the pasta and add lots of salt (about two teaspoons full). Once it is boiling, add the pasta and cook according to the packet instructions (one or two minutes less for al dente)
6. Toast your pine nuts in a separate dry pan (keep an eye on them, they only need a minute or so on the pan) then leave to cool.
7. Once the butternut squash is cooked, add some of the chopped parsley to the butternut squash and leave some for the top.
8. Once the pasta is cooked, drain (save some of the water it had cooked in) and mix in your cooked butternut squash and all the liquid. Tip it into a big pasta dish. Add some of the cooking water back to the pasta to help coat all the pasta.
9. Break up the cheese into chunks and crumble over the top. Sprinkle the top of your dish with pine nuts and parsley.