i was shopping some groceries when these yellow and green pumpkins smiled at me from the vegetable and fruit section. they wanted to come with me and - of course - i obliged them.
at home the first thing i had to do was looking up what kind of pumpkins i just had bought, as i had never used them before. i soon decided to make a simple pasta with mint and lemon zest in it - a dish that combines the produce of autumn with the flavour of summer. and it tasted great!
pasta with minted pattypan squash
1 pound farfalle pasta
3 tablespoons extra-virgin olive oil
1¾ pounds small pattypan squash, quartered
1 tablespoon fresh lemon juice, plus 1 teaspoon grated zest
½ onion, chopped
3 cloves garlic, finely chopped
¾ cup finely chopped fresh mint
¾ cup grated parmesan cheese
salt and pepper
in a pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the cooking water.
meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. add the squash and cook, turning occasionally, until browned, about 5 minutes. transfer to a large bowl; stir in the lemon juice.
lower the heat to medium-high; add the remaining 1 tablespoon olive oil to the skillet. add the onion and cook, stirring, until softened, about 3 minutes. stir in the garlic, lemon peel and reserved pasta cooking water.
add the pasta to the squash mixture. toss in the mint and cheese; season with salt and pepper.
i found the recipe: here. enjoy!
