Coming home from work late this evening, I really wanted something much more mellow that the bacon chilli tomato pasta I had promised my partner. When I noticed the lovely golden pumpkin in the crisper, I came up with the pumpkin, bacon and sage combination. It was simple, delicious and definitely filled the mellow requirement. Pumpkin and sage is one of my favourite flavour combinations and I thought the smokiness and crispness from the speck would contrast well. I keep a sage bush on my windowsill. It is one of the few herbs that doesn’t seem to struggle in the cold of my Canberra kitchen. I used sage in a range of different ways in this recipe. Dried sage was added throughout the cooking process and I garnished with both crispy fried sage and fresh leaves.
|300||grams||pumpkin, chopped into small pieces|
|12||fresh sage leaves|
|1/3||cup||grated parmesan cheese|
|to taste||sea salt and fresh ground black pepper|
Cook pasta to packet directions. In a medium sized frying pan on mid-high heat, crisp the speck, add pumpkin pieces, half the dried sage and garlic. Cook on a high heat, tossing till golden on the outside and just cooked through. Add cream to pan and bring to a simmer. Add the remaining dried sage and verjuice. Drain pasta. Add pumpkin sauce to pasta, stir through grated parmesan cheese and season to taste. Wipe out the frying pan, heat a little olive oil in the pan and fry half the sage leaves till crispy. Serve the pasta and sauce. Garnish with crispy sage and fresh sage leaves.