Tuesday, September 24, 2013
Risoni with pumpkin, sage butter, walnuts & goats cheese pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni pasta
4 tbspn of sage butter
1kg (10) pieces grilled pumpkin
1 cup roasted walnut meat.
150g goat’s cheese crumbled.
Cracked black pepper
1 bunch of sage
2 tbspn of crushed garlic
3 tbspn olive oil
150g butter (softened to room
temperature)
4 tbspn grated parmesan salt and pepper,
a good pinch of both
Method
Cook pasta as per packet directions.
In a pan, heat butter on low heat, until butter is melted, once melted, add pumpkin and walnuts to pan. Cook for 3 to 4 minutes on low heat, until warm.
Strain pasta and add to pan. Toss pasta through butter, pumpkin and walnuts.
Finally add crumbled goats cheese to pan and turn off heat. Adjust seasoning with freshly cracked black pepper.
Serve immediately.
Sage butter Method
Remove sage leaves from stalk.
Place the leaves, garlic and olive oil into a food processor and blitz until a paste forms.
In a large bowl, mix butter, sage paste and parmesan and seasoning together.
Store butter in an air tight container and refrigerate once completed.
Makes enough Sage Butter for multiple meals.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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