ZERO-WASTE PUMPKIN PASTA

ZERO WASTE PUMPKIN PASTA

Serves 4

Pumpkin season has started and I am all here for it! So when the cutest pumpkin was delivered by @oddbox I made the ultimate pasta dish. The skin, the flesh, the seeds.. I am keeping it all and making the most of it. This recipe is very comforting and super delicious!


Ingredients:

  • 1 pumpkin

  • 1 tbsp Herbes de Provence (my own blend - get in touch to buy)

  • 400g fusilli pasta

  • 140g coppa 

  • 140g kale, roughly chopped

  • 6 cloves of garlic, chopped

  • ½ tsp smoked paprika

  • Extra virgin olive oil

  • Salt & pepper



Method:

1- Preheat the oven to 200C. Cut the pumpkin in segments of 1 cm (with the skin in). Keep the seeds. Pop the pumpkin on a baking tray. Drizzle with olive oil, season with the herbes de Provence and salt. Toss to coat and roast for 2 minutes. 

2- Place the pumpkin seeds in a sieve. Wash under cold water to remove any pumpkin flesh. Place in a saucepan, cover with water and add 1 tsp of salt. Bring to a boil then simmer for 5 minutes. Drain and pat dry on a clean tea towel. Place in an oven tray, toss in olive oil, season with smoked paprika and roast for 5-8 minutes, until golden brown. 

3- After 20 minutes, take the pumpkin out of the oven. Add the coppa and put back to the oven for 15 minutes, or until crispy and golden brown. 


4- Cook the pasta in salted boiling water. Drain and set aside. Use the same saucepan, add olive oil and the roughly chopped kale. Season with salt and pepper. Cook for 5 minutes then add the garlic. Cook for 3-5 minutes, stirring often to prevent the garlic from burning. Add the cooked pasta and 3 tbsp of water. Add the roasted pumpkin segments, the crispy coppa. Mix well, and serve with the pumpkin seeds. 




Camille AubertComment