Ursula's pumpkin pasta
Mozzarella and pumpkin liven up pasta in this delicious Italian recipe by Ursula Ferrigno
Cook the pasta according to pack instructions. Drain, return to the pan and tip in the pumpkin and parmesan. Slice or chop the mozzarella butter and toss into the hot pasta. Divide between...
- Yield: Serves 4
- Cooking time: 45 Min
- Rating: 5/5
- Publisher: Bbcgoodfood.com
- 2 garlic cloves, crushed
- 3 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 125g ball mozzarella, drained and roughly chopped
- 50g unsalted butter, softened
- small handful sage Sage sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly… leaves, plus extra to serve
- grated zest and juice of 1 unwaxed lemon Lemon le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 500g/1lb 2oz piece pumpkin Pumpkin pump-kinPumpkins are the most famous of all the winter squashes, and are most associated with Halloween… , unpeeled weight
- 300g conchiglie pasta (shells)
- 85g Parmesan Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It… , finely grated
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