Serves: 4-6
INGREDIENTS
4 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 teaspoon sweet smoked paprika
1 butternut pumpkin, peeled and diced
70 grams pine nuts, toasted
sea salt and freshly ground pepper
2 handfuls rocket leaves
½ cup chicken or vegetable stock
hot cooked orecchiette to serve
extra virgin olive oil for drizzling
METHOD
Heat the oil in a sauté pan and cook the onion, garlic and paprika until soft. Add the pumpkin, season and cook until tender and golden but not falling apart.
Stir in the pine nuts, rocket and stock and toss until wilted. Add the hot orecchiette and gently combine. Serve immediately.
Panty Note: Orecchiette is a type of pasta from Puglia, shaped like a small ear (in Italian “ear” is “orecchio”). Each orecchietta is about 2 cm and looks like a small white dome with a thinner centre than edge and a rough surface.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.