Denise says:

  • Farfalle is the bow shaped pasta and is derived from the Italian word farfalle meaning butterfly.  In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for 'bow ties').
  • This recipe makes use of any leftover pumpkin and combines well with goats cheese and sprouting broccoli.
  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Serves: 2-3 people

Ingredients:

  • 250g pumpkin – peeled and cubed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ~
  • 200g farfalle dried pasta
  • 100g sprouting broccoli – trimmed
  • ~
  • 75g soft goats cheese – crumbled
  • Salt and pepper to taste
  • Extra Virgin Olive oil – to drizzle

Method

  1. Preheat the oven to 200C/ Gas mark 6.
  2. Line a baking tray with parchment paper. Add the cubed pumpkin and drizzle with olive oil and season with smoked paprika, salt and pepper.
  3. Roast for about 20 minutes until cooked and golden.
  4. Using a medium sized saucepan, boil about a litre of water. Add the pasta and cook for about 10 minutes or until just cooked ‘al dente.
  5. Add the sprouting broccoli at 8 minutes of the cooking time.
  6. Drain the pasta and broccoli and return back to the saucepan. Add the cooked pumpkin cubes, add a little extra virgin olive oil. Season with salt and pepper.
  7. Transfer to a serving bowl and mix in the goats cheese.
  8. Serve immediately.
Tagged in: autumn dining, farfalle, Goats Cheese, Italian, Lunch, Pasta, pumpkin, Sprouting broccoli, Sukkot, Vegetarian dinner