Rigatoni with Pumpkin, Chickpeas and Sage Butter
A autumnal pasta plate for St. Martin's evening: rigatoni with spiced Hokkaido pumpkin, crispy chickpeas and sage butter. The bacon garnish stays small; vegetables and legumes take centre stage.
By yumbelo · 2 servings · 35 minutes
Ingredients
- 200 g Rigatoni
- 400 g Hokkaido pumpkin
- 1 can Chickpeas from a can, drained
- 40 g Bacon, diced
- 30 g Butter
- 40 g Parmesan, grated
- 8 pc Sage leaves
- 1 pc Garlic clove
- 20 g Pumpkin seeds
- 1 tbsp Olive oil
- 0.5 pc Lemon, juice and zest
- 100 ml Water
- Salt, to taste
- Pepper, to taste
Method
- Halve the pumpkin, remove the seeds and cut into wedges or cubes of about 2 cm; the skin can be eaten.
- Drain the chickpeas, pat dry with kitchen paper and fry in a pan with 1 tbsp olive oil over medium heat for 5 minutes, until they take on a little colour. Remove and season with salt.
- In the same pot, fry the diced bacon over medium heat until crispy, then add the pumpkin cubes and cook for another 8 to 10 minutes, until soft and showing roasted flavours.
- Finely chop the garlic, add it with the sage leaves to the pumpkin and toss for one minute.
- Meanwhile, bring salted water to the boil in a large pot and cook the rigatoni according to the package instructions until al dente. Reserve some of the pasta water, then drain.
- Add the butter to the pan with the pumpkin and let it melt until it smells nutty. Add the pasta, 100 ml water and some of the pasta water and toss everything together.
- Fold in the Parmesan and lemon zest, and season with salt, pepper and the juice of half a lemon.
- Divide the pasta between two plates, sprinkle with the chickpeas and pumpkin seeds and serve immediately.