Pumpkin Walnut And Zucchini Pasta Recipes

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

Steps:

• melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
• add garlic and rosemary and cook 1 minute.
• stir in barley, cook 1 minute to coat
• add wine, cook 1-2 minutes until almost absorbed.
• add stock, 1 cup at a time, stirring until absorbed. Cover, cool slightly.
• Preheat oven to moderate 180°C.
• grease & line 13cmx23cm loaf pan with baking paper.
• heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
• line load pan with zucchini overlapping.
• mix nuts, crumbs, parmesan and eggs into barley. Season.
• press firmly into pan, folding excess zucchini over.
• cover with foil, bake 45 minites.
• remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
• Serve with tomato salsa.
• Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice. Toss gently & season to taste.

Steps:

• Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
• Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.

Steps:

• Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
• Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
• Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
• Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.