This dish tastes just like Autumn! Smooth, creamy pumpkin purée seasoned with roasted garlic and rosemary. Piquant blue cheese complemented by warm, earthy, toasted pine nuts and fresh spinach. Recipe adapted from Riccardo Manieri in Orvieto for the October dinner box.
1 medium pumpkin, halved
4 cloves of garlic, crushed
1-2 fresh rosemary sprigs
1.5oz pine nuts, slightly toasted
1/2 cup of Blue Cheese, crumbled
1lb (almost 1 box) Monograno Felicetti Organic Farro Linguine
1/2 cup+ of 100% Organic Extra Virgin Olive Oil from Umbria
1 cup of Spinach, chiffonade
TT Salt and Pepper
First, preheat the oven to 350 degrees. Next, cut the pumpkin in half, scooping and discarding seeds and pulp. Chop the pumpkin into large pieces and place in a large baking pan. Rub pumpkin meat with crushed garlic, rosemary and salt and drizzle with olive oil. Cover pumpkin and seasonings with aluminum foil and bake until soft, usually around 30 minutes.
Meanwhile, set a pot of salted water to boil. Toast the pine nuts until they begin to produce a nutty aroma and turn slightly golden brown. Chiffonade the spinach. Add pasta and cook according to package directions.
Once the pumpkin is cooked, remove from oven to cool. Peel the pumpkin skins off, placing the meat and all the baking pan contents of roasted garlic, rosemary leaves and any remaining pan juices into a blender. Purée until silky smooth, adding some of your pasta cooking water and more olive oil. Set your finished pumpkin purée to the side.
When the pasta is cooked, use a slotted pasta spoon to place in a mixing bowl. Add the pumpkin mixture and crumbled blue cheese to the pasta and stir. Then add the toasted pine nuts and chiffonade spinach and stir together. Add a little pasta water for more creaminess if necessary. Season with salt and pepper to taste. Serve immediately.