Pasta With Jack Be Little Pumpkins And Rosemary Food

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PUMPKIN AND ROSEMARY PASTA

Steps:

• First make the sauce. Melt the butter in a wide saucepan, Add the garlic and stir for about 30sec or so, then add the pumpkin, rosemary, lemon zestand nutmeg. Season.
• Cover and Sweat over a gentle heat for about 15 mins, stirring occasionally until the pumpkin is very soft. Squash a little down into the butter but leave about two-thirds as it is. Taste and adjust the seasoning.
• Meanwhile cook the pasta.
• Tip the drained pasta into the pumpkin pan and gentle mix. Serve immediately.

PASTA WITH JACK-BE-LITTLE PUMPKINS AND ROSEMARY

Steps:

• Heat olive oil in a large skillet or saute pan over medium-high heat. Add onions with a pinch of salt and cook until translucent. Add red pepper flakes and mix with onion. Chop pumpkin more finely with a food-processor (1/4 to 1/2 inch pieces) and add to cooked onions with another pinch of salt. Add broth and rosemary sprigs and bring to a slight boil. Cover, lower the heat and simmer 15-20 minutes until the pumpkin is soft but still in-tact. Meanwhile, cook pasta in salted water until al-dente. (Drain and reserve some liquid if needed, but if you time it right you can move pasta straight from water to pumpkin.) When the pumpkin is done, remove rosemary sprigs and add pasta and parsley and mix. (Season with additional salt and pepper if needed or add reserved pasta water if moisture needed.) Serve with grated Parmesan cheese.

ROASTED JACK-BE-LITTLE PUMPKINS WITH MAPLE PANNA COTTA

Steps:

• Preheat oven to 375 degrees. In a small pan, combine 2 cups milk, 2 cinnamon sticks and the vanilla bean. Bring to a boil, and immediately remove from heat. Allow to steep 10 minutes. Remove and discard cinnamon sticks and vanilla bean.
• Slice tops from pumpkins, as close to the top as possible. Remove seeds and pulp. Place pumpkin bottoms cut side up in a roasting pan, and fill each pumpkin with heated milk, about 1/4 cup per pumpkin; reserve remaining milk. Place pumpkin tops in roasting pan cut side down. Cover pan with aluminum foil, and bake until tender, about 40 minutes. Remove from oven. When cool, discard liquid.
• In a medium pan, combine remaining milk, cream, maple syrup and gelatin. Bring almost to a boil; remove from heat, and allow to cool. Fill pumpkin shells with this mixture, cover with plastic wrap, and refrigerate at least 4 hours, or overnight.
• Place star anise, 2 remaining cinnamon sticks, cloves and allspice on a piece of cheesecloth. Tie securely with kitchen string. In a medium-size saucepan, combine the dried fruit, wrapped spices, orange juice, Armagnac and 2 cups water. Bring to a boil over high heat, and reduce heat to low. Simmer, stirring occasionally, until fruit is tender and there are about 6 tablespoons of liquid left in the pan. Discard spices.
• Allow pumpkins to come to room temperature before serving. Place a pumpkin in the center of each of 6 plates, with a pumpkin top leaning against it. Spoon a little fruit and juice around each pumpkin, and serve.

GARLIC AND ROSEMARY PASTA

Steps:

• Cook the pasta as per packet instructions (if dried usually 8 - 11 minutes).
• While the pasta is cooking, get a large frying pan, heat the olive oil, add the garlic and finely chopped rosemary, season with a little salt and pepper and fry for 2-3 minutes over a medium heat until the garlic is slightly golden in colour.
• Drain the pasta and add it to the frying pan, mix the pasta, garlic and rosemary well until all pasta is well coated.
• Add a tablespoon of butter, quick stir again, serve immediately.