Egg Noodles with Pumpkin and Almonds
Main Dishes | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
You can use regular almond cookies instead of amaretti.
Ingredients
- Egg noodles for wok - 5.3 oz
- Pumpkin - 7.1 oz
- Olive Oil - 2 spoons
- Dry White Wine - 4 spoons
- Lemon - 1 piece
- Chopped almonds - 1.1 oz
- Amaretti - 0.7 oz
- Nutmeg - 1.8 oz
- Grated Pecorino Pepato Cheese - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Pumpkin seed oil - to taste
Step by Step guide
Step 1
Toast the almond slices in a dry skillet.
Step 2
In a blender, crush the amaretto cookies separately.
Step 3
Cut the pumpkin into 1.5 cm cubes.
Step 4
In a large pot, bring salted water to a boil. Add the noodles and cook for one and a half minutes.
Step 5
Then drain in a colander (reserve half a cup of the water used to cook the noodles) and quickly rinse under cold running water.
Step 6
Heat olive oil in a skillet, add the pumpkin, and sauté, stirring for 2-3 minutes.
Step 7
Add nutmeg and salt, then pour in the white wine. Allow it to reduce for 1-2 minutes.
Step 8
Pour a little of the water used to cook the noodles into the skillet.
Step 9
Cover with a lid and simmer over medium heat for 2-3 minutes. The pumpkin should become very soft.
Step 10
Grate the zest of the lemon using a fine grater and add it to the pumpkin.
Step 11
Transfer the pumpkin to a blender, add Parmesan cheese, lemon zest to taste, and blend until smooth. If the sauce is too thick, add a little more water from the pasta cooking pot.
Step 12
Combine the pumpkin sauce with the noodles, sprinkle with cookie crumbs and almond flakes, and drizzle with pumpkin oil.
Step 13
When serving, place a bowl of Parmesan cheese on the side so that everyone can add it to their taste.
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