recipes
Campanelle pasta with roasted hazelnuts, pumpkin, pesto, green apple and mascarpone
Serves:
2020-11-14
Method
Crush the Hazelnuts and roast in a pan on a low heat until lightly browned Add in the garlic butter and diced pumpkin and cook for 4 minutes until softened. Add in the pesto, grate in the apple and finish with off with the mascarpone. Season well with salt and pepper and remove off the heat. Meanwhile, heat a pan of salted boiling water and cook the fresh pasta for 2 minutes. Drain, add into the pasta sauce and mix well. Serve immediately.
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