Pasta salad with pumpkin, rosemary and brie
When the temperatures are soaring and you don’t want to spend too much time in the kitchen, Michael Diacono has some great recipes for pasta salad. In this one he gives some wintery ingredients a summery twist. He uses roasted pumpkin, rosemary and brie.
Rachel Zammit Cutajar
Pasta salad with pumpkin, rosemary and brie
Ingredients
- 500g orecchiette pasta
- 300g pumpkin
- 2 garlic cloves
- Handful rosemary
- A few sage leaves
- 200g brie
- 5 amaretti, crushed
- 1 tbsp wine reduction sauce
Method
1.Preheat the oven to 200°C.
2.Boil the pasta until al dente. Rinse and allow to cool.
3.Chop the pumpkin into bite sized pieces and place in a baking tray.
4.Add the chopped garlic and the herbs and season with salt and pepper and olive oil.
5.Roast in the oven for 25 mins.
6.Add the roasted pumpkin to the pasta with some of the juices.
7.Finely chop some more rosemary and add to the pasta salad.
8.Chop the brie into bite sized pieces and add to the salad.
9.Season with salt and pepper.
10.Add a few crushed amaretti and the wine reduction and mix well.
11.Add a couple more crushed amaretti over the top and serve.
This recipe first appeared on Gourmet Today TV, aired on TVM on 26 August, 2016.
