Lactalis Culinary

Manchego & Other Spanish

Concepts

Want to showcase Président Spanish Cheese on your menu? Serve up something sensational with these innovative concepts.

Brown Butter Pumpkin Pasta with Don Bernardo® Manchego

Ingredients

1/2 Sugar pumpkin
6 tbsp. Extra virgin olive oil, divided
1 tbsp. Honey
1 tsp. Salt, plus more to taste
1 small bunch Fresh sage, stems removed
1/4 cup Pine nuts
1/2 cup Salted Président® butter
1 lb. Fresh short pasta like cavatelli or penne
1 cup Don Bernardo® Manchego cheese, grated
  Coarse sea salt like Maldon

Directions

  1. Preheat oven to 450°.
  2. Using a sharp vegetable peeler, remove the tough outer peel of the pumpkin. (It is easiest to peel in wide horizontal strips.) Cut the pumpkin into 1-inch cubes, then toss in a large bowl with 2 tablespoons olive oil, honey and salt.
  3. Spread the pumpkin out in a single layer on a foil-lined baking sheet, then roast for 30-40 minutes, tossing once, until pumpkin is cooked through and begins to turn golden-brown on the edges. Remove from the oven and set aside.
  4. In a small saucepan over medium-high, heat the remaining 1/4 cup of olive oil. Drop half of the sage leaves into the oil and let them fry for 15 seconds. Use a slotted spoon to remove the leaves from the oil, then let drain on a paper-towel lined plate. Repeat with the remainder of the sage leaves.
  5. Pour the oil from the pan, then return to the stove. Turn the heat down to medium-low. Add the pine nuts and let them start to toast for about 2 minutes. Add the butter and let it melt, then allow it to cook until it starts to brown, about 3 minutes. Turn the heat off and season with a pinch of salt.
  6. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain the pasta, then transfer to a large serving bowl.
  7. Toss well with pumpkin, brown butter sauce and half of the grated Don Bernardo® Manchego.
  8. Just before serving, top with the remainder of the Don Bernardo® Manchego and a liberal sprinkle of sea salt.

Pairings

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