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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.