Pasta with fresh vegetables, crispy hazelnuts and aromatic parsley and basil. With a lot of parmesan cheese, lemon juice and vegetable stock, used for cooking fettuccine.
250 g wheat fettuccine pasta
2 grated medium-sized pumpkins
Handful of chopped hazelnuts
50 g finely grated parmesan cheese
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Whole black pepper
Pinch of red pepper flakes
3 tablespoons chopped parsley and basil
3 cloves fresh garlic (minced)
Bring a bowl of vegetable stock to a boil. Add the fettuccine to the pot of boiling vegetable stock and cook to the bite (al dente).
Heat the olive oil in a medium frying pan over medium-low heat. Add minced garlic, red pepper flakes and freshly ground black pepper. Sauté for 30 seconds until the garlic has softened. Add grated pumpkins. Sauté for 5 minutes or until tender and stir occasionally. Be careful not to burn them.
Add lemon juice and pasta water to the pan. Stir to combine and cook for 2 more minutes.
Toss in half of the grated parmesan and chopped parsley and basil. Drain the pasta and save ½ cup of pasta water for later. Add the cooked pasta to the pan with pumpkins. Toss in the chopped hazelnuts and the rest of the grated parmesan cheese and whisk together. If the dish is too dry add some more pasta water.