Pappardelle with Pumpkin, Chestnuts and Nut Pesto

Pasta dishes are just always delicious!

20 min, simply score chestnuts and roast in the tube using the grill function. Crush garlic with a little sea salt in a mortar. Add half the walnuts and 3 tbsp olive oil and blend to a fine paste. Fold in the remaining walnuts, chopping only coarsely.

Coarsely dice the pumpkin and cook with the butter in a little salted water for 5 minutes. In the meantime, peel the chestnuts and cut into slices. Drain the pumpkin, reserving the cooking water in a cup.

Cook the pappardelle in salted water until al dente, then drain.

Heat 1 tbsp. oil in a high frying pan and brown the pumpkin. Stir the coarsely plucked kitchen herbs and the chestnuts into the pumpkin. Reduce the temperature, season strongly with salt and freshly ground pepper.

Gently mix the walnut pesto and pasta with the pumpkin and make it smoother with a dash of the buttery pumpkin broth.

Drink: Goldbräu

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