Total Time: 20 minutes
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Pumpkin Seeds, washed
A splash of olive oil
A pinch of sea salt, lemongrass, ground coriander and sweet paprika powder
Hokkaido Sauce:
150g of champignons, peeled and sliced
Sea salt, ground black pepper
Olive oil
3 slices of Hokkaido Pumpkin, washed, peeled and grated
3 slices of good quality Parma Ham or bacon of your liking
6 leaves of fresh sage, washed, drained and finely chopped
1 chili pepper, finely chopped
2 cloves of garlic, crushed, peeled and finely chopped
1 cup of double cream
1 teaspoon of vegeta (sea salt optional)
2 handfuls of Feta Cheese
2 portions of Spaghetti
A knob of butter, sea salt and ground black pepper
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Instructions
Roasted Seeds
Preheat the oven to 180 degrees.
Throw all the seeds into small baking tray. Sprinkle with olive oil and flavour up with a pinch of sea salt, lemongrass, ground coriander and sweet paprika powder. Mix well and roast for about 10 minutes until they get beautifully golden. Take them out and set aside.
If you have more of them, even better. After they chill, close them tight in a glass jar and serve as a snack. You can add them to your soups, roasted meats, porridge or save them for later. Yummy!
Hokkaido Sauce
Heat up a splash of olive oil in a wok on high heat. Add mushrooms and sauté them for about 1 minute.
Then, season with sea salt and pepper. Toss and lower the heat. Let them work for couple of minutes.
Meanwhile, cook your pasta until al dente in a large pot filled with salted hot boiling water. Stir.
Increase the heat of the pan to high and add Hokkaido, Parma Ham or bacon, sage and chili. Let it work for about 2 minutes. Then add garlic just to smell it out.
Lower the heat to medium and pour in the cream. Taste and taste. Season accordingly with vegeta.
Once the pasta is ready, take it out and add a knob of butter. Season lightly with salt and pepper. Give it a good stir and throw it into the sauce with one large spoon of salted pasta water.
Serve immediately and finish with Feta Cheese and Hokkaido roasted seeds.
Makes 2 serves.
