Pappardelle with Pumpkin & Pancetta

Name: Pappardelle with Pumpkin & Pancetta
Ingredients: 500g Pappardelle; 400g pumpkin or squah (we like the delica variety), roughly chopped into chunks wothout skin or seeds; 6 sage leaves, shredded; leaves from 2 sprigs thyme; 3 cloves garlic, 1 crushed and the other 2 sliced; 150g smoked pancetta, diced; 1 shallot, diced; ½ dried chilli, crushed; 200ml double cream; 1tsp mustard; 50g grated parmesan; lemon zest; 2 red chillies, finely chopped; 40g walnuts; White wine vinegar; 1 tbsp sugar; 2 sprigs sage; olive oil

www.theenglishgarden.co.uk

Inspired by places and people they love, the founders of Tart London and Wild by Tart share their recipe for Pumpkin pappardelle.

Keywords

Recipes

View full recipe on www.theenglishgarden.co.uk

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.theenglishgarden.co.uk.

Share this recipe:

Cooking tools:

Fine-mesh sieve
Oven
Baking sheet
Saucepan
Skillet
Pot
Colander
Chef's knife
Cutting board
Fork
Grater
Mixing bowl
Measuring spoon
Tongs
Serving platter

Ingredients

500g Pappardelle
400g pumpkin or squah (we like the delica variety), roughly chopped into chunks wothout skin or seeds
6 sage leaves, shredded
leaves from 2 sprigs thyme
3 cloves garlic, 1 crushed and the other 2 sliced
150g smoked pancetta, diced
1 shallot, diced
½ dried chilli, crushed
200ml double cream
1tsp mustard
50g grated parmesan
lemon zest
2 red chillies, finely chopped
40g walnuts
White wine vinegar
1 tbsp sugar
2 sprigs sage
olive oil