The sage is flowering, and the flowers are edible!
I love to make a creamy pasta sauce with pumpkin, and sage is the perfect herb for it!
Cut about 500 g of pumpkin, into cubes, big and small. Sauté with olive oil for a few minutes, then add about 400 ml of vegetable stock and simmer for 20.
When the pumpkin is soft add about 200ml of cream, sage leaves (save the flowers for later) and black pepper. Simmer for other 10 minutes.
You can use the sauce immediately, or let it sit for a while, covered, to absorb even more sage flavour. I also like to break some of the bigger cubes with the spoon, for a creamier sauce (but always leaves enough pumpkin cubes visible).
Toss the cooked pasta in! I used 500g of fusilli here. Stir well to incorporate the sauce, and then top with the sage flowers. Not only they are beautiful, but they also taste great!
Photos and Recipes by Alessandra Zecchini ©
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