Friday, June 08, 2007

Rag Pasta with Pumpkin and Sage

This is a really great, easy pasta dish, which looks impressive and rustic all at once. It's perfect for a midweek dinner or for a vegetarian dinner party. I think the key to this recipe is to use really good instant lasagne sheets. I used Barilla and I thought they were really great. When you cook them in boiling water, they actually go quite thick.

INGREDIENTS
500g lasagne sheets
50g butter
¼ cup (60ml) extra virgin olive oil
1kg butternut pumpkin, sliced thinly
2 cloves garlic, sliced thinly
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
½ cup (40g) grated parmesan cheese
2 teaspoons fresh sage leaves




METHOD
Break the lasagne sheets into large pieces. Cook the lasagne in a large pan of boiling well-salted water until just tender. Drain, reserving 2 tablespoons of the cooking liquid.Meanwhile, heat the butter and oil in a large non-stick pan, add pumpkin; cook, stirring gently, until pumpkin is just tender. Add garlic and thyme; cook, stirring, until fragrant. Season to taste with salt and pepper.Just before serving, add cheese and sage; gently toss through pasta with the reserved cooking liquid. Sprinkle with extra Parmesan cheese flakes, if desired.

5 comments:

Cindy said...

Yum! That looks great.

Truffle said...

I'd absolutely love a bowlful of this!

Wendy said...

Love the sound and look of this!

mutemonkey said...

Oooh! I'm going to try this one... love the idea of the lasagne ripped into rags!

Anna said...

My goodness you take some fantastic pictures.

This sounds great - might make it Monday night as a present to myself!