Black Ribbon Pasta with Pumpkin and Sage
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 400 grams black Tagliatelle
- salt
- 450 grams Muscat de Provence squash
- 3 garlic cloves
- 1 garlic clove
- 5 Sage
- 4 Tbsps olive oil
- 200 milliliters dry white wine
- 1 generous pinch Piment d'Espelette
- 2 tsps black Sesame seeds
Preparation steps
1.
Cook pasta according to package directions in a pot of plenty of salted water until al dente and drain.
2.
Meanwhile, peel and dice pumpkin. Peel garlic, chop 2 garlic and slice remaining. Rinse sage, pat dry with paper towel and pluck leaves from stem.
3.
Heat half of olive oil in a large, non-stick pan and fry pumpkin cubes briefly along with chopped garlic. Add white wine and cook over medium heat until liquid is nearly gone. Stir well and season with salt and espelette pepper.
4.
Meanwhile, heat remaining olive oil in a pan, fry garlic slices and sage leaves while stirring until golden brown. Add pasta to pumpkin cubes and toss briefly. Arrange on plates, spread garlic and sage leaves on top, sprinkle with black sesame seeds and serve immediately.
