- 1hr 10min
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart.
(SERVES 4 )
Preheat oven to 180°C. Bake the walnuts for 5-10 minutes until toasted, then chop roughly.
Heat the vinegar in a small saucepan and add the sugar. Take off the heat and add the chopped chilli and walnuts. Leave to infuse for an hour, or even overnight. Drain and discard the pickling liquid and add the walnut and chilli mixture to a little olive oil with some salt & pepper.
Toss the pumpkin chunks in plenty of olive oil with the thyme & sage leaves, crushed garlic and salt & pepper. Roast for 30 minutes until soft and golden.
In a frying pan, fry the pancetta in a little oil until crisp and then add the shallot, sliced garlic and dried chilli. Fry for a few minutes and then take off the heat.
In the same frying pan, crush the pumpkin with a fork, mix in the cream, mustard, parmesan and lemon zest. Season with salt & pepper.
Cook pappardelle following the packet instructions until al dente. Add to the pumpkin mixture with extra cooking water and carry on cooking for an extra minute.
Crisp the extra sage leaves in 2 tablespoons of olive oil.
Coat the pasta with the pumpkin sauce and serve topped with the pickled chilli and walnuts, and finally topped with the crispy sage and its oil.
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