Pumpkin Pastina You Have To Try
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| Pumpkin Pastina |
"Winter squash and tiny pasta, turkey chunks and Parmesan simmered in a wealthy hen broth and pro with thyme make a scrumptious warming supper on a cool autumn nighttime."
Ingredients :
- 1 (32 ounce) carton Progresso® bird broth
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 teaspoon finely chopped sparkling thyme
- 3/4 pound raw pastina or other small pasta, along with riso
- Salt and pepper
- 1 cup winter squash, roasted
- 1 cup cubed cooked turkey, simple or smoked
- half of cup freshly grated Parmesan cheese, and a small piece for garnishing
Instructions :
| Prep : 10M | Cook : 4M | Ready in : 30M |
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- Bring the broth to a low simmer in a saucepan.
- Heat olive oil in a large saute pan over medium-high heat until hot. Add the onion and cook till smooth however not brown, 2 to three mins. Add the thyme; stir, and add 2 cups of the simmering broth. Bring to a boil.
- Add the pastina; stir nicely, and decrease the warmth to hold a slow simmer. Season with salt and pepper. Add simmering broth 1/2 cup at a time because the previous addition is absorbed, and stirring now and again to prevent the pastina from sticking to the lowest of the pan, till the pasta is al dente, approximately 15 mins.
- Add the squash and turkey to reheat. Stir nicely. The consistency have to be quite free, like a thick soup. Add extra broth if vital. Add the half of cup cheese and permit melt for a moment earlier than stirring in. Taste for seasoning. If preferred, pour into hollowed-out pumpkin for serving; garnish with cheese.
Notes :
- Recipe created by way of Michael Chiarello for Progresso. Copyright 2010 Michael Chiarello.
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