Pappardelle with Pumpkin, Prawns and Sage Butter

Autumnal and quick: pappardelle with sweet Hokkaido pumpkin, juicy prawns and crispy sage butter. With Parmesan and lemon, it becomes a refined dish for an autumn evening.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Pappardelle
• 300 g Hokkaido pumpkin
• 200 g Raw peeled prawns
• 1 pc Garlic clove
• 8 pc Sage leaves
• 40 g Butter
• 2 tbsp Olive oil
• 30 g Freshly grated Parmesan
• 1 pc Lemon, zest and juice
• 1 pinch Chili flakes
• Salt
• Black pepper

Method

1. No oven needed. Instead, bring water to a boil in a large pot with a good pinch of salt.
2. Wash the pumpkin, remove the seeds and cut into roughly 1 cm cubes; the skin can stay on.
3. Cook the pappardelle in the boiling water until al dente according to the package instructions, then scoop out about 100 ml of pasta water and drain the pasta.
4. Heat olive oil in a large pan over medium heat, fry the pumpkin cubes for 8 to 10 minutes until soft and lightly colored, then season with salt and pepper.
5. Finely chop the garlic clove, add it to the pumpkin along with the sage leaves and chili flakes, and fry for 1 minute.
6. Pat the prawns dry, add them to the pumpkin in the pan and fry for 2 to 3 minutes until pink and cooked through.
7. Add the butter and let it melt until it smells slightly nutty, then stir in the lemon zest and half of the lemon juice.
8. Add the pappardelle to the pan with a little pasta water, toss everything well and add more pasta water as needed until the sauce becomes creamy.
9. Season with salt, pepper and the remaining lemon juice, divide between two plates and sprinkle with the Parmesan.