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recipe:cheesybakedpumpkinpastawithkale [2019/02/24 18:07]
rob created
recipe:cheesybakedpumpkinpastawithkale [2019/02/25 03:25] (current)
rob
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   * 3 Tbsp extra-virgin olive oil   * 3 Tbsp extra-virgin olive oil
-  * 1 lb medium ​past shells or tubes i.e. rigate or penne+  * 1 lb medium ​pasta shells or tubes i.e. rigate or penne
   * 1 bunch kale - ribs removed, chopped into bite size pieces   * 1 bunch kale - ribs removed, chopped into bite size pieces
-  * 1 pound mixed mushrooms (white button,​cremini,​or shiitakes)halved if small quartered if large+  * 1/2 tsp red pepper flakes 
 +  * 1 Tbsp heaping chopped fresh rosemary 
 +  * 1 Tbsp heaping chopped fresh thyme 
 +  * 1 cup heaping Parmesan - coarsely grated 
 +  * 1 cup heaping Gruyere - coarsely grated 
 +  * 1 cup heaping mozzarella ​or Fontina - coarsely grated 
 +  * 15 oz can pumpkin puree 
 +  * 2 garlic cloves ​peeled
   * 1 tsp kosher salt   * 1 tsp kosher salt
-  * 1/tsp black pepper +  * 1/tsp black pepper 
-  * 10 oz pearl barley +  * 1/cup heavy cream 
-  * med carrots - peeled and thinly sliced rounds +  * 1/cup vegetable broth 
-  * 1/cup liquid - water, ​vegetable ​broth or chicken ​broth +  * 1/2 cup whole-milk ricotta
-  * 2 oz. (1/2 cup) grated Parmesan plus more for serving +
-  * 2 Tbsp unsalted butter +
-  * 1/4 cup chopped fresh chives (optional garnish)+
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-  - Heat oven to 425 deg. In large Dutch oven heat 2 Tbsp olive oil. Add onion and garliccook stirring occasionally until softenedabout 3 minAdd mushrooms and remaining ​1 Tbsp oil, season with salt and pepper. Cook, stirring occasionally,​ until mushrooms start to soften, about 3 min+  - Heat oven to 500 degrees ​and spray nonstick on 9"​x13"​or 2 qutbaking dishBring large pot of water with 1 Tbsp kosher ​salt to boil
-  - Stir in barleycarrot and liquid and bring to a boilCover, transfer to the oven and bake until barley is tender and chewy and almost all the liquid is absorbed, about 30 min+  - Cook the pasta in the boiling water for 4 minadding the kale for the last minuteDrain the pasta and kalerinse under cold water, then transfer to a large bowl along with the red pepper flakes ​and the chopped herbs
-  - Stir in Parmesan and the butter until slightly thickened ​and creamySeason ​with salt and pepper+  - In a food processor, add the pumpkin, garlic, salt, pepper, cream and vegetable brothBlend until smooth. Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat
-  - Divide among bowls, sprinkle ​with chives if using and additional Parmesan ​to taste.+  - Transfer the pasta into the baking dishthen  dollop the ricotta over top and sprinkle ​remaining grated cheese. Bake for 10-15 min, until brown and bubbly. If you want the pasta really browned, broil for 3-5 min, watching carefully. Allow the dish to cool for 5-10 min, and garnish with additional chopped herbs before serving.
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-  Serves: 4       Total cook time: 40 min.+  Serves: 4-6       Total cook time: 45 min.
   Source: NYT cooking app   Source: NYT cooking app
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recipe/cheesybakedpumpkinpastawithkale.txt · Last modified: 2019/02/25 03:25 by rob