Serves: 4-6
INGREDIENTS
4 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
1 butternut pumpkin, peeled and diced
70 grams pine nuts, toasted
sea salt and freshly ground pepper
2 handfuls rocket leaves
½ cup chicken or vegetable stock
hot cooked orecchiette to serve
extra virgin olive oil for drizzling
METHOD
Heat the oil in a sauté pan and cook the onion, garlic and paprika until soft. Add the pumpkin, season and cook until tender and golden but not falling apart.
Stir in the pine nuts, rocket and stock and toss until wilted. Add the hot orecchiette and gently combine. Serve immediately.
Panty Note: Orecchiette is a type of pasta from Puglia, shaped like a small ear (in Italian “ear” is “orecchio”). Each orecchietta is about 2 cm and looks like a small white dome with a thinner centre than edge and a rough surface.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!