Brown Butter And Gorgonzola Pumpkin Pasta | Donna Hay
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Ingredients
- 1kg butternut pumpkin (squash), peeled and spiralised+
- 1 tablespoon extra virgin olive oil
- sea salt and cracked black pepper
- 100g unsalted butter
- 150g gorgonzola, sliced
- ½ cup curly parsley leaves, finely chopped
- ¼ cup (20g) finely grated parmesan
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