John Myers
Ingredients for 4 servings:
- 500 g pumpkin flesh (e.g. Hokkaido)
- 2 tbsp extra virgin olive oil
- Salt
- pepper
- 1 bunch parsley, flat
- 1 garlic clove(s)
- 75 g walnuts
- 150 ml oil (walnut oil)
- 400 g tagliatelle pasta
- 150 g goat’s cheese
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Chop the pumpkin flesh into small pieces and place on a baking sheet. Drizzle with olive oil, season with salt, and pepper. Bake in a preheated oven at 200°C (convection oven: approx. 180°C, gas mark 3) for about 15 minutes. Wash the parsley and shake dry. Pluck the leaves from the stalks. Peel the garlic. Puree both with the walnuts and half of the walnut oil. Gradually add the remaining walnut oil while stirring until the pesto becomes creamy. Season with salt and pepper. Cook the tagliatelle in boiling salted water according to the package instructions until al dente. Arrange on plates with the pumpkin and pesto. Roughly crumble the goat’s cheese, sprinkle over the top, and serve.
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