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Monday, 13 June 2011

Corn, Roasted Pumpkin and Balsamic Chicken Pasta

Tasty. Could have added pine nuts. The pumpkin by itself was really tasty.

1/4 of a pumpkin diced
1 tbs garlic oil
Balsamic vinegar
4 pieces barbecued balsamic thyme chicken, barbecued
1 onion in small dice
2 cloves garlic minced
1 tbs extra virgin olive oil
1 cup white wine
3 tbs cream
2 cobs of corn, kernels sliced off
1/2 a handful each of basil and parsley2 tbs grated Parmesan
Chilli flakes
Salt and pepper

Coat the pumpkin pieces in balsamic, garlic oil, salt and pepper and roast in the oven for 20 - 30 minutes, until tender with a little colour. Remove to a clean bowl. Saute the onion and garlic over a medium heat, when translucent add the white wine and simmer for 5 minutes. Boil the pasta. Add the corn, pumpkin and cream and simmer for 5 more minutes. Drain the pasta and pour straight back into the pasta saucepan to catch a little of the cooking water. Pour the pasta and left over pasta water into the pumpkin mix, season with salt and pepper. Roughly chop the parsley and tear the basil, add the Parmesan, toss through the pasta, add a lid and leave for 5 minutes. Serve in warmed bowls and sprinkle with chilli flakes.

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