Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
Welcome autumn with this colourful pumpkin pesto. You’ll have no trouble braving the cooler days with such a flavourful and energy rich pasta dish. The pesto keeps beautifully in the fridge for use in other dishes, so why not make some extra?
Preparation time: approx. 30 minutes
Baking or cooking time: approx. 25 minutes
serves 4
1/2 onion, coarsley chopped
1-2 cloves of garlic, halved
2 tbsp olive oil
1/2 pumpkin, (e.g. Hokkaido), approx. 600 g, with skin, de-seeded and cut into 2cm cubes
1 tsp salt
freshly ground pepper
1 tsp paprika
50 g cashews or blanched almonds
50 g pumpkin seeds
1-2 tsp fresh thyme, lightly chopped or ripped
60 g Parmesan, freshly grated
1/2 organic lemon, zest and 1-2 tbsp juice
approx. 125 ml olive or canola oil
400-500 g PureSpelt chestnut pasta, e.g. Penne
salted water
1-2 tbsp butter, in pieces
3-4 tbsp pumpkin seeds, roasted (if desired)
freshly grated Parmesan
fresh thyme
Pumpkin pesto: In a bowl, mix all the ingredients, up to and including the paprika. Spread the seasoned pumpkin cubes on a baking sheet lined with parchment paper. Bake the pumpkin in the centre of an oven preheated to 220 °C (convention) or 200 °C (convection) for 20–25 minutes until soft. Remove the pumpkin and let cool slightly.
In a powerful blender, blend the roasted pumpkin with the remaining pesto ingredients until you reach your desired smoothness. Season to taste and pour into 1–2 jars. Cover with a shallow layer of oil and store in the fridge until ready to serve.
Pasta: Cook the PureSpelt pasta in plenty of boiling salted water until al dente. Reserve a little cooking water then drain well.
To serve: Toss the cooked pasta with as much pumpkin pesto as you like and, if desired, some of the reserved cooking water. Garnish and serve hot on pre-warmed plates.
Leftover pumpkin pesto can be stored in a jar, either covered with a little oil and kept in the fridge, or split into portions and frozen.
The pumpkin pesto also tastes great with other PureSpelt pasta.
A quick snack: toast some slices of PureSpelt bread, spread with pumpkin pesto and garnish with marinated vegetables and shavings of Sbrinz cheese. Serve with a colourful autumn salad.
Spread the pumpkin pesto on PureSpelt crackers, garnish and serve as a starter or with a salad or soup.
IG Dinkel, Judith Gmür-Stalder
