Pumpkin Pasta with Pine Nuts and Goat Cheese
I get up a little before 6 am and take my two labradors for an hour long walk. Then I go to work, where I spent a good nine or ten hours of the day. When I get home, I cook dinner, eat dinner, do house chores, pay bills, answer emails and occasionally find the time to blog. The blogging is a whole different affair altogether. There’s cooking, taking photos, writing, editing and because these things don’t come as naturally to me, even more editing. I admit, I do find it difficult to juggle everything and hardly find time for anything else.
Once on holiday I bought a book on how to be more philanthropic but sadly, after the holiday I never got past the first two chapters.
I’m glad though I gave the book a second chance. The book is filled with simple, practical things we can all do during the work day to make a difference. Many of these things seem very small, but do really have far reaching consequences. Some are even fun to do:
- Leave work on time at least once a week
- Praise people
- Share your lunch with someone
- Lose the plastic cup
- Speak rather than email
- Smile when you answer the phone
If you’re interested to “Change the World 9 to 5” or are just interested more to learn about it – I’ve stumbled upon this website. Small action x Lots of people = BIG CHANGES. Have a look – and tell me – what small actions will you be doing today?
Fresh Pasta with Pumpkin, Pine Nuts and Goat Cheese
Serves 4
- 400 grams fresh pasta (a recipe can be found here)
- 30 ml olive oil
- 1/2 onion, diced
- 500 grams peeled and cubed pumpkin (I used Japanese pumpkin variety)
- 50 grams mascarpone
- 50 grams pine nuts, toasted
- 75 grams goat cheese, crumbed
- Salt and pepper to taste
- Heat the olive oil in a large saucepan and saute the onions over low heat until translucent (around 5 minutes). Add some salt and pepper as well.
- Add the pumpkin to the pan and continue to cook for around 20 or so minutes until the pumpkin is soft enough such that you can mash it with the back of a wooden spoon.
- Using a stick blender or food processor, blend the pumpkin/onion mixture until smooth and then add the mascarpone. Taste and adjust for seasoning.
- Toss the pumpkin sauce over fresh pasta and serve with toasted pine nuts and crumbed goat cheese.
Trissalicious 