Pasta With Jack Be Little Pumpkins And Rosemary Recipes

PASTA WITH PUMPKIN AND ROSEMARY

Steps:

• Heat the olive oil in a large pot over high heat - about a minute, or until the oil starts to shimmer. Stir in the diced onion and reduce the heat to medium. Continue cooking for a minute or two, until the onions start to soften. Add the minced garlic and give a good stir.
• Cover pot, reduce heat to low and let the onion and garlic cook undisturbed for another 15 minutes. When you come back, the vegetables will have produced a great deal of liquid. This is good.
• Stir in the smoked paprika, finely chopped rosemary and finally, the pumpkin purée. Give everything a serious whisk for a minute or two, until the onion seems to melt into the pumpkin and the whole thing comes together, smelling sexy and smoky. The sauce will be thick, like fluffy mashed potatoes and a deep, burnished orange. Season generously with sea salt and freshly ground pepper.
• Prepare pasta according to package directions. Stick around and give a stir. Don't wander off. Al dente means to the teeth, not to to the gums. Cooking time is brief.
• Drain pasta, reserving 1-1/2 cups of the starchy pasta cooking water. Swirl the pasta water into the sauce to make it silky and saucy. Stir to combine.
• Pour the sauce over the pasta. Give everything a nice toss to combine and heat through. Top with a drop of aged balsamic. Buon appetito.

PASTA WITH JACK-BE-LITTLE PUMPKINS AND ROSEMARY

Steps:

• Heat olive oil in a large skillet or saute pan over medium-high heat. Add onions with a pinch of salt and cook until translucent. Add red pepper flakes and mix with onion. Chop pumpkin more finely with a food-processor (1/4 to 1/2 inch pieces) and add to cooked onions with another pinch of salt. Add broth and rosemary sprigs and bring to a slight boil. Cover, lower the heat and simmer 15-20 minutes until the pumpkin is soft but still in-tact. Meanwhile, cook pasta in salted water until al-dente. (Drain and reserve some liquid if needed, but if you time it right you can move pasta straight from water to pumpkin.) When the pumpkin is done, remove rosemary sprigs and add pasta and parsley and mix. (Season with additional salt and pepper if needed or add reserved pasta water if moisture needed.) Serve with grated Parmesan cheese.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.

PUMPKIN AND ROSEMARY PASTA

Steps:

• For the sauce:.
• Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
• Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
• While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
• Stir it mix and serve. Delicious topped with pecorino or parmesan.

BAKED MINIATURE PUMPKINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut off the top of the pumpkin and scrape out all the seeds. Place the butter or margarine and brown sugar inside the pumpkin and sprinkle with ground cinnamon. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.
• Bake at 350 degrees F (175 degrees C) for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

CLASSY PUMPKIN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
• Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
• Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.