Recipe

Butternut Fettucine Recipe


Butternut Fettucine Recipe
This dish is one I wrote a few years back and is still one of my favourites, combining the sweetness of the butternut pumpkin & nutmeg with the tartness of capers. The different textures of soft pumpkin & crunchy snow peas keep the mouth wate... More

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Ingredients
  • 300g cubed Butternut Pumpkin (1cm2)
  • 3 cloves Garlic, crushed
  • 2 Tbsp Olive Oil
  • 100g Snow Peas
  • 1 handfull Flat-Leaved Parsley, chopped
  • 1 cup Dry White Wine
  • 1 Tbsp Capers
  • 2 rashers Bacon
  • 1 medium Onion, diced
  • 1 small Green Chilli
  • 2 lugs Chilli Oil
  • 1 Vegetable Stock Cube
  • 1/2 tspn Nutmeg, ground
  • 500g dried Fettucine
  • Grated Parmesan & Black Pepper

Directions
  1. 1) Heat olive oil in a medium saucepan, cook onion & chilli on a low heat until onion is transparent.
  2. 2) Add wine, stock, pumpkin, nutmeg & garlic. Cover & simmer on a medium heat.
  3. 3) Add bacon & capers, reduce heat & cover.
  4. 4) Start pasta
  5. 5) Uncover the sauce for 5-10 minutes. Add snow peas, parsley, chilli oil. Keep on a low heat until pasta is ready.
  6. 6) Compile & serve with parmesan & pepper.

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