Egg noodles with pumpkin and almonds
2 servings
30 minutes
Egg noodles with pumpkin and almonds is a refined dish of European cuisine that combines the tenderness of pasta with the autumn warmth of pumpkin and the crunchiness of almonds. This recipe draws inspiration from traditional Italian pastas with seasonal ingredients, adding to the classic the aroma of white wine, nutmeg, and lemon zest. The puree of roasted pumpkin blends with parmesan to create a silky sauce that gently coats the noodles. Finishing touches include a sweet amaretto crumble, almond flakes, and pumpkin oil that add remarkable textural depth to the dish. Serve with extra parmesan, allowing everyone to adjust the flavor intensity. A wonderful choice for a cozy dinner when craving something unusual yet harmonious.
1
Toast almond petals in a dry pan.
- Flaked almonds: 30 g
2
Crush the amaretto cookies separately in a blender.
- Amaretti: 20 g
3
Cut the pumpkin into 1.5 cm cubes.
- Pumpkin: 200 g
4
Boil salted water in a large pot. Add the noodles and cook for one and a half minutes.
- Egg noodles: 150 g
5
Then drain into a colander (save half a cup of the water used to cook the noodles) and quickly rinse under cold water.
6
Heat olive oil in a pan, add pumpkin, and fry while stirring for 2-3 minutes.
- Olive oil: 2 tablespoons
- Pumpkin: 200 g
7
Add nutmeg, salt, and pour in white wine. Let it evaporate for 1-2 minutes.
- Nutmeg: 50 g
- Salt: to taste
- Dry white wine: 4 tablespoons
8
Pour a little of the water in which the noodles were boiled into the pan.
9
Cover with a lid and simmer on medium heat for 2-3 minutes. The pumpkin should become very soft.
10
Grate the lemon zest with a fine grater and add it to the pumpkin.
- Lemon: 1 piece
11
Place the pumpkin in a blender, add parmesan and lemon zest to taste, and blend. If the sauce is too thick, add a little more water from the pasta cooking.
- Pumpkin: 200 g
- Grated Parmesan cheese: to taste
- Lemon: 1 piece
12
Mix pumpkin sauce with noodles, sprinkle with cookie crumbs and almond flakes, and drizzle with pumpkin oil.
- Egg noodles: 150 g
- Amaretti: 20 g
- Flaked almonds: 30 g
- Pumpkin seed oil: to taste
13
When serving, place a bowl of parmesan next to it so everyone can add to their taste.
- Grated Parmesan cheese: to taste
