The Australian Women’s Weekly Food – June 2019

TEST

KITCHEN

NOTES

Pestocanbemadeupto

3 daysahead;coverthe

surfacedirectlywith

plasticwraptopreventit

discolouringand store in

thefridge.

If youareshortoftime,

useyourfavourite

store-boughtpesto.

Sprinklewithmicroherbs

before serving, if you like.

ORECCHIETTE WITH
PUMPKIN& PAN CETTA
PREP+ COOKTIME 40 MINUTESSERVES4-6

600gbutternutpumpkin,cutinto
1cmcubes
1/3cup(80ml)extravirginoliveoil
250gcherrytomatoes
250gthinlyslicedroundpancetta
500gorecchiettepasta
18 freshsageleaves
finelygratedpecorino,toserve

1 Preheatovento200°C/180°C
fan.Linea largebaking tray with
bakingpaper.
2 Combinepumpkin,halftheoiland
cherrytomatoesonpreparedtray;
seasonwithsaltandfreshlyground
blackpepper.Drapethepancetta
slicesovertop.Placeinovenand
bakefor 20 minutesoruntilpumpkin
istender,tomatoeshave burst and
pancettaiscrispy.
3 Meanwhile,cookpastaina large
saucepanofsaltedboilingwateruntil
aldente.Drain,reserving½cup
(125ml)ofthecookingwater.
4 Heatremainingoilina medium
frypan;cooksageleavesuntilcrisp.
5 Tearpancettaintostrips.Toss
pastawithpumpkinmixture,
pancettaanda splashofthereserved
cookingwater.Servetoppedwith
pecorino and sage leaves.

PENNEWITHROASTED

PUMPKIN,ASPARAGUS

& PEPITAPESTO

PREP+ COOKTIME 40 MINUTESSERVES 4

800gkentpumpkin,cutintothinwedges

2 tablespoonsextravirginoliveoil

340gasparagus,cutinto4cm lengths

375gpennerigatepasta

60gbabyspinachleaves

120gsoftgoat’scheese,crumbled

1 tablespoonpepitas, toasted

PEPITAPESTO

1/3cup(65g)pepitas,toasted

1 clovegarlic,crushed

60gbabyspinachleaves

¼cup(20g)finelygratedparmesan

¼cup(60ml)extravirginoliveoil

1 Preheatovento200°C/180°Cfan.

Lineanoventraywithbakingpaper.

2 Placepumpkinontray;drizzlewith

half the oil. Bake for 15 minutes.

Addasparagustotray;roastfor

a further5 minutesoruntil

vegetablesarejusttender.

3 Meanwhile,makepepitapesto.

4 Cookpastaina largesaucepanof

saltedboilingwaterfollowingpacket

directionsuntilaldente.Drain,

reserving½cup(125ml)ofthecooking

liquid.Returnpastatopan.

5 Addpesto,asparagusandreserved

pastawatertopasta;tosstocombine.

6 Dividepastamixtureamong

plates.Topwithpumpkin,spinachand

cheese.Servesprinkledwithpepitas

anddrizzledwithremaining oil.

Season to taste.

PEPITAPESTO

Blendorprocesspepitas,garlic,spinach

andparmesanuntilcoarselychopped.

Withmotoroperating,addoilin

a thin,steadystreamuntilcombined.

Seasontotaste.Coversurfacedirectly

with plastic wrap until required.

TEST

KITCHEN

NOTES

Orecchiette,meaning

“littleears”inItalian,is

typicaloftheregionof

Puglia.It hasa unique

domedshape,smoothon

theinsideandgroovedon

theoutside,whichmakes

it perfectforscoopingup

heartysaucesandfresh

vegetables.Youcanalso

use spirals, penne or shells.

36 #COOKWITHTHEWEEKLY