2019-09-01_Fairlady

CHEESYPUMPKINAND
ALMONDPASTABAKE
SERVES 6
Prep+ cooktime: 50 minutes

• 1kgpumpkin,choppedcoarsely


• 500gspiralpasta


• ½ cup(60g)groundalmonds


• 2 tbspfreshflat-leafparsley,
  finelychopped


• ¼ cupfreshchives,chopped


• ½ cup(40g)gratedParmesan


• 1¼cups(120g)coarselygrated
  cheddar


• ½ cup (40g) flakedalmonds

WHITESAUCE

• 50gbutter


• 2 tbspplainflour


• 1 cup(250ml)milk


• 300mlcream

1.Preheattheovento

160°C/140°Cfan.

2.Boilorsteamthepumpkinfor

10 minutesoruntiltender.

Reserve1 cupof thecooking

liquid;drainthepumpkin.

3.Meanwhile,cookthepastain

a largesaucepanof boilingsalted

wateruntiljusttender;drain.

4.Forthewhitesauce:Meltthe

butterina saucepanovermedium

heat.Addtheflour;cook,stirring,

for2 minutesoruntilthemixture

is verythick.Graduallyaddthe

combinedmilkandcream;stir

untilthesauceboilsandthickens.

Seasontotaste.Coverthesurface

withclingwrapuntilreadytouse.

5.Placethepastaandpumpkin

ina largeheatproofbowlwith

thewhitesauce,groundalmonds,

herbs,Parmesan,1 cupof the

cheddarandreservedcooking

liquid;tosstocombine.Season.

Bull’sbloodleavesaretheedible

youngleavesfroma varietyof

beetroot.Whilethebeetrootitself

is quitetasty,thesedaystheplant

is alsogrownforitssweet,tender,

deepburgundyleaves.Availablefrom

specialistsupermarkets.If youcan’t

findthem,usea saladmixcontaining

a deeppurpleleaf.

SWISS CHARD, RICOTTA AND

PORCINI PHYLLO STACKS

Recipe on page 107

WATERCRESS

AND GOAT’S

CHEESE

RAVIOLI

Recipe on

page 106

September 2019/Fairlady 105