SAFFRON PUMPKIN PASTA BAKE WITH PISTACHIOS GOAT CHEESE
Ingredients
- 750 grams kabocha squash, peeled and chopped into cubes
- 400 grams whole grain sea shell pasta
- 200 grams grated parmesan cheese
- 150 grams grated hard goat cheese (or percorino)
- 1 tablespoon coarse sea salt + more for seasing the pasta water
- 3-4 tablespoons tbsp EVO oil + more for greasing the pant
- 50 grams pistachios, crushed
- 20 high quality saffron threads
- Juice of 1/2 large lemon (or one entire)
- 2 mandarins, cut in half*
- 1 red onion, with skin and root, cut into 6 wedges
- 3 whole cloves garlic
Instructions
SAFFRON PUMPKIN PASTA BAKE WITH PISTACHIOS & GOAT CHEESE serves 5 original recipe by Food52.
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