- Serves: 4
- Cook Time: 45 minutes
- Prep Time: plus chilling time
- Effort: medium
For the pasta
- 55 g vacuum packed cooked chestnuts
- 250 g '00' flour
- 125 ml egg yolks
- semolina, for dusting
- parmesan shavings, to serve
For the squash
- 1 squash, (such as green pumpkin or butternut), halved, seeds removed, skin left on and flesh cut into slices or chunks
- 1 small bunch chard, such as rainbow chard, trimmed and roughly chopped
- 1 small bunch kale, finely chopped
For the sage burnt butter
- 150 g unsalted butter
- 12 sage leaves
- 2 tsp lemon juice
1. Preheat the oven to 180C/160C fan/gas 4.
2. For the pasta: using a food processor, blend the chestnuts to a powder. Tip in the flour and a pinch of salt and gradually pour in the egg yolk and egg whilst the motor is running, adding enough of it until the dough just sticks together.
3. Transfer to a clean surface and knead until the dough comes together completely and is very smooth and elastic. Wrap in cling film and chill for 1 hour before using.
4. For the squash: place the squash in a single layer in a roasting tray, drizzle with some olive oil then season lightly with salt and pepper. Cover with foil and roast for 30 minutes, or until the skin of the squash is soft. Remove the foil and cook for another 10 minutes or until the squash is golden and crisp.
5. For the sage burnt butter: heat the butter in a small saucepan over a medium heat until it begins to foam and turn a nutty golden brown. Remove from the heat and drop in the sage leaves, being careful as they will splutter a little. After a few seconds they should be crisp, then pour in the lemon juice, remove from the heat and set aside.
6. Line a baking tray with parchment paper and sprinkle with semolina. Roll out your pasta using a pasta machine to make pappardelle - it should be thin. Separate the strands then lay the paparadelle in a single layer on the lined tray.
7. When almost ready to serve, heat a little olive oil in a large frying or sauté pan, add the chard and kale and fry for 3-4 minutes. Meanwhile, cook the pasta. Bring a large saucepan of salted water to a fast rolling boil, add the paparadelle, stir and cook for 1-2 minutes or until al dente. Drain well. Gently reheat the burnt butter.
8. Serve the pasta with the wilted chard and kale, the roasted squash and sage burnt butter. Top with parmesan shavings.
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