Tagliatelle with Pumpkin and Lentils

Tagliatelle with Pumpkin and Lentils

For Rosh HaShana I usually serve a fresh pasta soup in chicken broth before the main course: it’s easy to make (make or buy pasta; make chicken stock; cook the pasta and serve with the broth). But I wanted to offer something different for those of you who do not have a seder before the meal, and prefer a more filling first course. As a bonus, this pasta recipe includes pumpkin, one of the holiday symbols in some Italian Jewish communities, including Venice (see my post on “Zucca Barucca” above).

Tagliatelle with Pumpkin and Lentils

Ingredients

  • (serves 4)
  • 3/4 pound fresh or dried tagliatelle (Italian wide egg noodles)
  • 1 cup pumpkin or butternut squash (diced into small cubes)
  • 2 cups boiled lentils (or you can use a can)
  • 1 small zucchini
  • fresh sage
  • bay leaves
  • 1 small onion, minced very fine
  • 1 sprig rosemary
  • 2 tablespoons breadcrumbs
  • 4 tablespoons extra-virgin olive oil
  • salt and pepper to taste

Directions

Heat the olive oil in a skillet and add the onion, 2 sage leaves and 1 bay leaf.

After a couple of minutes dd the diced zucchini, the drained lentils and the cubed pumpkin.

Cook for 2-3 minutes.

Add a ladleful of hot water to the vegetables, salt and pepper, and cook for 10 minutes or more, until soft but not mushy.

Cook the tagliatelle in a large pot of salted boiling water.

While the pasta is cooking, transfer the vegetables into a bowl and put the rosemary sprig in the hot skillet where you cooked the vegetables, roasting it for a couple of minutes in the oil left over. Discard the rosemary and toast the breadcrumbs for 2-3 minutes in the same skillet.

Drain the pasta, dress it with the vegetable sauce and the toasted bread crumbs, and serve.

http://dinnerinvenice.com/2011/09/22/tagliatelle-with-pumpkin-and-lentils/
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