材料

金瓜400克,去皮切小块
橄榄油6大匙
金瓜籽50克
新鲜罗勒25克
新鲜平叶欧芹12.5克
纯南瓜籽油1大匙
蒜头1瓣,磨碎
绵羊干酪50克
柠檬汁15毫升
扁细面320克
火箭生菜适量

做法

  1. 预热烤箱至190°C(或风扇模式下170°C)。
  2. 把金瓜放进烤盘,淋上2大匙橄榄油,放进烤箱烤30分钟。
  3. 把金瓜籽放在烤盘上烤6分钟,晾凉待用。
  4. 准备青酱:用研杵把金瓜籽、罗勒、欧芹、4大匙橄榄油、金瓜籽油、蒜头和少许盐一起研磨成酱。
  5. 把30克绵羊干酪磨碎,和柠檬汁一起加入青酱中。
  6. 把意面按照包装上的指示煮好沥干,保留少许煮面水。
  7. 把意面倒进平底锅,加入青酱和适量煮面水,翻拌均匀。
  8. 加入烤好的金瓜拌匀。
  9. 把意面分开盛盘后,撒上剩余干酪碎,缀以火箭生菜,淋上少许金瓜籽油。

Pumpkin Pesto Pasta

Ingredients

400g pumpkin or squash, peel and cut into small chunks
6 tbsp olive oil
50g pumpkin seeds
25g fresh basil
12.5g fresh flat-leaf parsley
1 tbsp pure pumpkin seed oil
1 garlic clove, grated
50g pecorino
15ml lemon juice
320g linguine
handfuls rocket leaves

Method

  1. Preheat oven to 190°C(or 170°C with fan).
  2. Put pumpkin into a baking dish, drizzle with 2 tbsp olive oil and roast for 30mins.
  3. Spread pumpkin seeds on a baking tray and bake for 6mins, allow to cool.
  4. For pesto, use a pestle and mortar to work pumpkin seeds, basil, parsley, 4 tbsp olive oil, pumpkin seed oil, garlic and a pinch of salt into a paste.
  5. Grate 30g pecorino and stir it into pesto with lemon juice.
  6. 6 Meanwhile, cook pasta according to the pack instructions, reserving a little cooking water before draining.
  7. Return pasta to a pan, add pesto and enough cooking water to loosen the gravy.
  8. Toss through pumpkin.
  9. Divide among 4 serving plates and top with 20g pecorino shavings, rocket leaves and a drizzle of pumpkin seed oil.
食谱提供
Marks&Spencer

意大利的代表性主食--意大利面,我们再熟悉不过了,但其实意大利面的种类有好多,包括直线型、螺纹型、蝴蝶型、空心型等等,根据面条的不同,酱料或做法也有所差异。但总体来说,意面算是相当简单的入门菜,即使是新手,也很容易成功。

今天就来和你分享4道不同的意面做法,如果你对意面料理还停留在番茄酱的阶段,不妨试试这些食谱,小小提升厨艺!

TEXT 若昕 PHOTOS Marks&Spencer