Pumpkin Tortelloni with Pumpkin Seed Pesto (ve.)

/ serving

Pumpkin Tortelloni with Pumpkin Seed Pesto (ve.)

Italians love using zucca (pumpkin) in cooking so much that Italy is the world’s 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Veneto, where they have been grown since the 5th century. Early Venetians would cultivate zucca in the autumn, and eat it throughout the winter months, since it keeps for some time. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish and vye to take credit for its creation. Pumpkin-filled pasta is traditionally served on Christmas Eve, marking a day of abstinence from meat in Italy.

That a version of this dish should, therefore, feature in this week’s special plant-based menu seemed natural. Chef Chantelle Nicholson developed this dish for us especially, testing and tweaking the recipe in the kitchen of Tredwells, the restaurant she co-owns with Marcus Wareing and an institution of relaxed fine dining in London.

In Chantelle’s modern - and entirely plant-based - interpretation of tortelloni di zucca, we stuff our tortelloni with vibrant Delica pumpkin from Lombardia and serve these handcrafted pasta with a unique, richly flavoursome pesto made from pumpkin seeds, rosemary, tarragon, spinaci and extra virgin olive oil from Liguria. An explosion of flavour and example of plant-based eating at its very best.

1 Serving/Portion

Ingredients: (allergens in bold): Fresh pasta (Durum wheat flour, Water), pumpkin, sage, breadcrumbs (wheat), Salt.

Garnish Ingredients: pumpkin seed pesto (toasted pumpkin seeds, rosemary, tarragon, spinach, vegan cheese, oil, garlic).

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Story

Italians love using zucca (pumpkin) in cooking so much that Italy is the world’s 8th largest producer of pumpkins in the world. Pumpkins are especially loved in Veneto, where they have been grown since the 5th century. Early Venetians would cultivate zucca in the autumn, and eat it throughout the winter months, since it keeps for some time. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish and vye to take credit for its creation. Pumpkin-filled pasta is traditionally served on Christmas Eve, marking a day of abstinence from meat in Italy.

That a version of this dish should, therefore, feature in this week’s special plant-based menu seemed natural. Chef Chantelle Nicholson developed this dish for us especially, testing and tweaking the recipe in the kitchen of Tredwells, the restaurant she co-owns with Marcus Wareing and an institution of relaxed fine dining in London.

In Chantelle’s modern - and entirely plant-based - interpretation of tortelloni di zucca, we stuff our tortelloni with vibrant Delica pumpkin from Lombardia and serve these handcrafted pasta with a unique, richly flavoursome pesto made from pumpkin seeds, rosemary, tarragon, spinaci and extra virgin olive oil from Liguria. An explosion of flavour and example of plant-based eating at its very best.

1 Serving/Portion

Ingredients

Ingredients: (allergens in bold): Fresh pasta (Durum wheat flour, Water), pumpkin, sage, breadcrumbs (wheat), Salt.

Garnish Ingredients: pumpkin seed pesto (toasted pumpkin seeds, rosemary, tarragon, spinach, vegan cheese, oil, garlic).

Recipe Card

Download the recipe card