Pumpkin, pesto, and a winter ragu
Continuing our seasonal love affair with pumpkin, this month, we add the Zucca e Rucola pasta to our menu. Think of it as the vegan sister of our Zucca pizza, with a cream of pumpkin sauce and a handful of peppery rocket on top.
Basil season is over, making way for our Pesto di Spinaci. A vibrant green vegetarian option made with lots of spinach, Parmigiano Reggiano, and a salted almond crumble. Both of these dishes can be made a little more indulgent with a scoop of stracciatella.
Last — but certainly not least — our Ragu Genovese is making its yearly comeback. This white winter ragu is made with slow-cooked beef and onions, as well as lots of Pecorino Romano and Parmigiano Reggiano. Luckily for all of us, it will be with us until spring!
Available at Pasta St Cat and Bailli.
