Pumpkin Girasoli with Crispy Sage & Grana Padano
with pumpkin and sage filling- Gluten
- Melk (inclusief lactose)
- Tarwe
- Ei
- Hazelnoten
- Noten
- Weekdieren
- Mosterd
- Pistachenoten
- Walnoten
- Selderij
- Hazelnoten
- Noten
- Schaaldieren
- Gluten
- Vis
- Cashewnoten
- Soja
- Gerst
- Amandelnoten
- May contain traces of allergens
There is a new ingredient in your box! These pumpkin and sage girasoli are made by the Rana family in Italy. Authentic and delicious, the way pasta should be.
Ingredients
150 g
Sage & pumpkin girasoli
(Contains: Gluten, Melk (inclusief lactose), Tarwe, Ei May be present: Weekdieren, Mosterd, Pistachenoten, Walnoten, Selderij, Hazelnoten, Noten, Schaaldieren, Gluten, Vis, Cashewnoten, Soja, Gerst, Amandelnoten)
½ piece
Garlic
½ piece
Red onion
150 g
Spinach
½ piece
Lemon
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ sachet(s)
Garlic & herb seasoning
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
10 g
Roasted hazelnuts
(Contains: Hazelnoten, Noten)
5 g
Fresh sage
(May be present: Selderij)
Not included in your delivery
1 tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
½ teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Boil the girasoli for 4 - 6 minutes. Reserve some of the pasta water, then drain and set aside.
- Slice the onion into half-rings and crush or mince the garlic.
- Quarter the lemon and tear the sage leaves off of the stalks.
- Heat a drizzle of olive oil in a deep frying pan over medium heat. Fry the garlic and the onion for 4 - 6 minutes.
- Gradually add the spinach, tearing it directly into the pan.
- When the spinach starts to wilt and reduce, stir in the garlic & herb seasoning.
- Squeeze 1 lemon wedge per person directly into the pan.
- Add the cream, the mustard, half of the cheese and a splash of pasta water as needed. Season to taste with salt and pepper, then cook the sauce for 2 - 3 minutes.
- Meanwhile, roughly chop the hazelnuts.
- Prepare a plate with kitchen paper.
- Heat a drizzle of olive oil with a knob of butter in a small frying pan over medium-high heat.
- When the pan is nice and hot, fry the sage for around 30 seconds and then transfer to the plate, being sure to reserve the oil.
- Serve the girasoli on deep plates and top with the sauce.
- Drizzle with the sage oil, using a rubber spatula to get every last drop.
- Garnish with the sage, the hazelnuts and the rest of the cheese.
