Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
(Roast Figs, Sugar Snow)
I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.
3 lb 5 oz pumpkin or butternut squash
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated
Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.