October 25, 2024

Nduja & Burrata Tortellini with Creamy Pumpkin, Kale & Toasted Hazelnuts

Name: Creamy Nduja & Burrata Tortellini in a creamy roasted pumpkin, kale & rosemary sauce topped with toasted hazelnuts
Prep time: 80 min
Cook time: 18 min
Ingredients: Roasted Pumpkin - 500g pumpkin (cut into segments (remove seeds)); 2 tbsp olive oil; 2 sprigs fresh rosemary; Salt and pepper (to taste); Pasta &Sauce; 400 g fresh nduja and burrata tortellini; 2 tbsp unsalted butter; 1 tbsp olive oil; 2 small shallots (finely diced); 2 cloves garlic (minced); 100 ml dry white wine; 150 ml vegetable or chicken stock; 250 ml cream; ¼ tsp freshly grated nutmeg; 60 g freshly grated Parmesan cheese (plus extra for serving); Salt and pepper (to taste); Garnish; 80 g crumbled blue cheese; 50 g toasted hazelnuts (roughly chopped)

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Creamy Nduja & Burrata Tortellini in a creamy roasted pumpkin, kale & rosemary sauce topped with toasted hazelnuts

Creamy Pumpkin Pasta aisling larkin newstalk the hard shoulder

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Aisling Larkin Newstalk Recipes

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Pasta

pumpkin

pumpkin pasta

Prep Time: 1 20

Cook Time: 18

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Calories

🍞

Carbs

💪

Protein

🥑

Fat

Ingredients

Roasted Pumpkin - 500g pumpkin cut into segments (remove seeds)
2 tbsp olive oil
2 sprigs fresh rosemary
Salt and pepper to taste
Pasta &Sauce
400 g fresh nduja and burrata tortellini
2 tbsp unsalted butter
1 tbsp olive oil
2 small shallots finely diced
2 cloves garlic minced
100 ml dry white wine
150 ml vegetable or chicken stock
250 ml cream
¼ tsp freshly grated nutmeg
60 g freshly grated Parmesan cheese plus extra for serving
Salt and pepper to taste
Garnish
80 g crumbled blue cheese
50 g toasted hazelnuts roughly chopped

Instructions

1.Roast the Pumpkin: Preheat the oven to 200°C . Place the pumpkin segments on a baking tray. Drizzle with 2 tbsp olive oil, season with salt, pepper, and add the rosemary sprigs. Toss to coat the pumpkin evenly. Roast for 25-30 minutes, until tender and golden. Remove from the oven, cool slightly, then cut into 1.5 cm cubes.
2.Crisp the Pumpkin,Blanch the Kale: In a large pan, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Add the cubed roasted pumpkin and fry for 4-5 minutes, stirring occasionally, until crispy on the outside but still soft inside. Set aside. Blanch the kale in boiling water for about 3-4 mins, drain immediately, refresh in ice-cold water to retain the colour, drain all the water out and wrap in damp kitchen paper.
Prepare the Sauce: In the same pan, melt the remaining 1 tbsp butter. Add the diced shallots and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant. Pour in the white wine and let it simmer until reduced by half.
Add Stock and Cream: Pour in the vegetable or chicken stock, and simmer for 2 minutes. Lower the heat and add the cream. Stir in the grated nutmeg and let the sauce simmer gently for 5 minutes, thickening slightly. Add the grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
Cook the Tortellini: While the sauce is simmering, cook the tortellini in a pot of salted boiling water according to package instructions (usually 2-3 minutes if fresh). Drain and add to the sauce, gently tossing to coat the tortellini evenly.
Combine and Serve: Add the crisped pumpkin cubes to the pasta and sauce, stirring gently to combine. Divide the creamy pumpkin tortellini among 4 bowls.
Garnish: Sprinkle each serving with crumbled blue cheese and toasted hazelnuts. Add extra grated Parmesan on top if desired.