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Butternut pumpkin & prosciutto fettuccine with sage butter
Butternut pumpkin & prosciutto fettuccine with sage butter
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savor a delightful dinner: Butternut Pumpkin and Prosciutto Fettuccine.
Ingredients:
  • 400g fettuccine
  • 27.30 gm olive oil
  • 500g butternut pumpkin, peeled, halved, seeds removed, thinly sliced
  • 50g unsalted butter, chopped
  • Handful sage leaves
  • 10 thin slices prosciutto
  • Juice of 1 lemon
  • 100g soft goat's cheese, crumbled
  • 50g pine nut
Instructions:
  • Boil the pasta in a generously salted large saucepan following the package directions. Reserve 1/3 cup (80ml) of cooking liquid before draining.
  • Heat 2 tsp oil in a large frypan over medium heat until shimmering. Add half of the pumpkin, season, and cook for 4 minutes until golden and blistered, turning as needed. Transfer to a plate and repeat with the remaining pumpkin.
  • In a pan over medium-high heat, heat the butter and remaining 2 teaspoons of oil until the butter froths and browns slightly. Add the sage and toss to coat, then remove from heat.
  • Toss pasta in fragrant sage butter. Mix in pumpkin, crispy prosciutto, a splash of lemon juice, half of the creamy goat’s cheese, and reserved cooking liquid. Combine everything well and serve the delightful pasta in bowls.
  • Finish it off with a generous sprinkle of nuts and the rest of the cheese before serving.

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