BARILLA PAPPARDELLE

WITH PUMPKIN, SPINACH AND NAPOLETANA SAUCE

  • 443
    Calories
  • 9.7g
    Total Fat
  • 19g
    Protein
  • 63.7g
    Total Carbohydrates
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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian

The egg Pappardelle is the hero of this dish, lending a delicious silky flavour to the recipe.

Ingredients

Ingredients for 4 people
  • 250g Barilla 'La Collezione' Pappardelle
  • 1 jar Barilla Napoletana sauce
  • 1/2 onion, roughly chopped
  • 2 garlic cloves, crushed
  • 2 cups pumpkin, 1cm diced
  • 1 bunch English spinach, roughly chopped
  • 10 fresh oregano leaves
  • 2 tbs sultanas
  • 100g fresh ricotta
  • 50g Pecorino Romano cheese, shaved
  • Extra Virgin Olive oil
  • Salt and pepper, to taste
  • Rock salt, for pasta water

Instructions

  1. 1 TO START
    Bring a large pot of water to the boil and add salt.
  2. 2 COOK THE VEGETABLES
    In a large fry pan, gently heat a little oil, and when hot, add onions and garlic and cook for 2-3 minutes. Then add the pumpkin and cook on a gentle heat until tender. Add sultanas and season to taste.
  3. 3 ADD THE SAUCE
    Add Barilla Napoletana sauce and bring to a simmer, then cook for 2 minutes.
  4. 4 COOK THE PASTA
    Drop the Barilla Pappardelle into the water and stir. Cook according to the instructions on the pack. Drain one minute before the suggested cooking time, reserving a third of a cup of the cooking water.
  5. 5 COMBINE AND SERVE
    Toss the pasta in with the pumpkin sauce, then add the spinach and cook for one minute. Remove from the heat and add fresh ricotta and oregano and stir to combine. Serve with Pecorino shavings and a drizzle of Extra Virgin Olive oil.

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