Ingredients
250g Barilla Pappardelle
1 tbsp Barilla Red Wine & Garlic Sauce
⅓ cup Extra Virgin Olive oil
0.5 onion
finely chopped
1 clove garlic
crushed
300g lamb meat (leg or shoulder)
cut into 1.5 cm cubes
1 bay leaf
1 sprig rosemary
250g pumpkin
skin removed and sliced
Salt and pepper
for seasoning
1 tsp parsley
chopped
Rock salt
for pasta water
120g Parmigiano Reggiano cheese
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large fry pan
- 1 plate
- 1 plastic wrap
- 1 microwave
Instructions
- In a large fry pan, gently cook onions and garlic in a little oil.
- Once golden, add the herbs and meat. Brown the meat then add Barilla’s Red Wine & Garlic sauce and bring to a simmer for 10 minutes. Season to taste.
- Season the pumpkin with salt and olive oil on a plate. Cover with plastic wrap and cook in a microwave for 2 minutes. Being careful as you take the plastic off, cut the pumpkin in cubes.
- Meanwhile, bring plenty of salted water to the boil, (7g to 1L of water), and when boiling add the Pappardelle and stir.
- Drain pasta al dente and toss it together in the sauce for a further 2 minutes.
- Remove from the heat and add the cheese, stirring in the pumpkin and a drizzle of olive oil.
Notes
Tip
You can change the vegetables, according to the season, using green peas, broccoli etc.
Variation
Substitute pumpkin with seasonal vegetables like green peas or broccoli.
