Easy Recipe Finder
Recipe Feeder
Serves 4
1/4 cup + 2 tablespoons homemade or canned pumpkin puree
2 cups all purpose flour
1 teaspoon kosher or sea salt + more as needed
1 egg
3 tablespoons unsalted butter
1/4 teaspoon freshly-ground black pepper
1 head escarole (curly endive) or other dark leaf lettuce or bunch dandelion greens, coarse outer leaves removed, chopped
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 cup chopped walnuts
For the pasta: In a food processor, combine the puree, flour, salt and egg; process until a ball forms, about 1 minute. Otherwise, mix all the
ingredients by hand using a bowl and wooden spoon. On a lightly-floured board, knead the dough until smooth, about 5 minutes.
By hand or using a pasta machine, roll the dough into thin sheets, about 1/8- to 1/16- inch thick.
In a large pot of boiling, salted water, cook the pasta until tender, 3 to 4 minutes. Drain and remove to a heated serving platter. Add 1 tablespoon of
the butter and the pepper and toss. Loosely cover with foil and set aside to keep warm.
For the filling: Add remaining 2 tablespoons butter to a frying pan over medium heat. When the butter foams, add the chopped escarole. Stir and saute
until wilted, about 5 minutes. Season to taste then add to the pasta.
Add the bacon to the pan; cook until golden, about 3 minutes, then add the walnuts. Saute 1 to 2 minutes more.
Add half the bacon- walnut mixture to the pasta and escarole. Toss well. Garnish with the remaining mixture and serve immediately.
Pureed pumpkin produces a beautiful pale-apricot colored pasta with a mild nutty flavor. Here I've paired it with braising greens and bacon, two of
my favorite ingredients.
1/4 cup + 2 tablespoons homemade or canned pumpkin puree
2 cups all purpose flour
1 teaspoon kosher or sea salt + more as needed
1 egg
3 tablespoons unsalted butter
1/4 teaspoon freshly-ground black pepper
1 head escarole (curly endive) or other dark leaf lettuce or bunch dandelion greens, coarse outer leaves removed, chopped
4 slices bacon, cut crosswise into 1/2-inch pieces
1/2 cup chopped walnuts
For the pasta: In a food processor, combine the puree, flour, salt and egg; process until a ball forms, about 1 minute. Otherwise, mix all the
ingredients by hand using a bowl and wooden spoon. On a lightly-floured board, knead the dough until smooth, about 5 minutes.
By hand or using a pasta machine, roll the dough into thin sheets, about 1/8- to 1/16- inch thick.
In a large pot of boiling, salted water, cook the pasta until tender, 3 to 4 minutes. Drain and remove to a heated serving platter. Add 1 tablespoon of
the butter and the pepper and toss. Loosely cover with foil and set aside to keep warm.
For the filling: Add remaining 2 tablespoons butter to a frying pan over medium heat. When the butter foams, add the chopped escarole. Stir and saute
until wilted, about 5 minutes. Season to taste then add to the pasta.
Add the bacon to the pan; cook until golden, about 3 minutes, then add the walnuts. Saute 1 to 2 minutes more.
Add half the bacon- walnut mixture to the pasta and escarole. Toss well. Garnish with the remaining mixture and serve immediately.
Pureed pumpkin produces a beautiful pale-apricot colored pasta with a mild nutty flavor. Here I've paired it with braising greens and bacon, two of
my favorite ingredients.