69. Pumpkin, Gorgonzola and Amaretti Pasta

The amaretti biscuits can be difficult to find. If you can’t find them, don’t stress, this is still great without them. I would recommend insisting on gorgonzola however, you want a mild and creamy blue, nothing too strong.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, deep pot or pan sauté the onion until softening and translucent. Add the garlic and sauté a little further, before adding the pumpkin, allowing it to seal just a bit before adding the white wine vinegar, rosemary, and stock. The stock should cover the pumpkin. Pop the lid on and simmer until the pumpkin is really tender (about 30 minutes). Season with cinnamon, white pepper, brown sugar, and a liberal pinch of salt before blending the sauce with a stick blender.

Step 2

Keep the cheese cool in the fridge until about to serve. Cook the pasta of your choice for the amount of time listed on the packet in salted boiling water, then drain. Combine this with the sauce.

Step 3

Serve the pasta, daubed with cubes of Gorgonzola and sprinkled with amaretti crumbs.