Go Back to Recipes Page      Print This

Pumpkin Fettucine with Pesto and Olives

Yes, you have to make this pasta from scratch. Is it worth the work? You bet. You will love the flavors in this dish...completely!

Pumpkin Pasta Dough:

3 cups semolina flour
1 teaspoon sea salt
2 tablespoons extra virgin olive oil
1 cup pureed cooked butternut squash or canned pumpkin
spring or filtered water

Basil Pesto:

1 cup loosely packed fresh basil leaves
1 cup pine nuts
1/3 cup extra virgin olive oil
1 teaspoon umeboshi or red wine vinegar
2 teaspoons brown rice syrup
2 teaspoons white miso
1 cup oil-cured black olives, pitted, left whole
1 ripe tomato, diced, for garnish

Sift flour onto a dry work surface. Make a well in the center of flour and add salt, oil and pureed squash. Mix gradually, kneading into a smooth, soft dough by drawing small amount of flour in from the edges as you knead. Add more flour if the dough seems too sticky or more water if it feels too dry--but in both cases, add small amounts very slowly so as not to jeopardize the quality of the dough. Continue kneading until dough is a soft, workable ball, about 10 minutes. Makes 1 pound of pasta. 


Cover kneaded dough with plastic wrap and set aside to rest for about 30 minutes (but you may hold pasta dough for up to 2 days in the refrigerator). When ready to prepare dough, divide dough into 3 equal pieces. Roll each piece into an 1/8-inch thick sheet. Allow to rest for 5 minutes. Cut noodles into wide fettucine strips or run through a manual pasta machine to create fettucine. Lay noodles on a dry kitchen towel for at least an hour before cooking or you can drape the fettucine over a drying rack and dry

Make the pesto. Bring a pot of water to a boil and quickly dip the basil leaves into the water. Drain well and transfer to a food processor. Add pine nuts and pulse to begin pureeing the nuts. Add oil, vinegar, rice syrup and miso. Puree until smooth, adding a small amount of water to thin the pesto, if desired, but do not thin too much. Bring a pot of water to a boil and cook pasta al dente, 2-3 minutes, stirring frequently to prevent sticking.

Fresh pasta dough will not take as long to cook as dried pasta, so keep your eye on it during cooking or it will get too soft. Drain well, but do not rinse. As soon as the pasta is cooked, toss with the pesto and transfer to a serving platter. Garnish with olives and diced tomatoes.

Makes 4-5 servings.

Note: If umeboshi vinegar is unavailable, use 1 teaspoon lemon juice with 1/4 teaspoon sea salt. 

Note: You can make pesto the traditional way by grinding it into a coarse pesto in a mortar and pestle, which is my favorite method. Give it a try. 


Ergo Chef
 Christina's Advertisers
 The Fruit Company