Home · Recipes Autumn Persimmon Arugula Pasta Author: Maryanne CabreraPublished: Oct 21, 2013Updated: Sep 12, 2022 View Recipe5 ReviewsThis post may contain affiliate links. Read our disclosure policy. This fall inspired dish features the fruits of the season. Persimmon arugula pasta flavored with thyme, sharp cheddar, and parmesan cheese. I’m always curious about using fruits in savory applications. I associate fruits with desserts: pies, tarts, quick breads and puddings. My experience with persimmon has always been sweet: persimmon bread, persimmon cookies, persimmon gelato. And then I thought, hey, why not cook it into a pasta dish?! Savory Persimmon Pasta Persimmons are my fruit of the moment. Every time I go back home to visit my parents, my dad gives me a grocery bag full of the fruit. I happily accept, especially because these babies go for up to $6 a pound at local farmers markets! My dad has both the Fuyu (flat, tomato like in shape) and Hachiya (elongated like a giant acorn) variety. Persimmons have a very delicate flavor. I eat the Fuyu persimmon like an apple. I prefer to eat them firm, chilled, peeled, and cut into thick slices. The Hachiya is better to puree and bake with. See: persimmon pecan bread and persimmon walnut bread Fuyu persimmon are commonly used in autumn salads, but today I’m roasting it and tossing it into a cheesy pasta! Cut the persimmon into cubes and coat with olive oil. Seasoned with a sprinkle of salt and pepper and a pinch of fresh thyme. Roast it like butternut squash. Half an hour later, you will smell the sweet aroma of the persimmon baking away. Rather than making a regular old mac-n-cheese, I put together all my autumn favorites– sharp cheddar cheese, caramelized onions, arugula and persimmon. This is my new go-to autumn pasta dish, especially because I still have pounds of persimmon waiting to be harvested at my parents’ house. Autumn Persimmon Arugula Pasta A new way to enjoy persimmon. This autumn pasta combines roasted Fuyu persimmon with onion, cheddar, and arugula to create a unique and delicious dish! Prep Time: 10 minutes minutesCook Time: 40 minutes minutesTotal Time: 50 minutes minutes Servings: 4 Print Recipe Pin Recipe Rate Recipe Ingredients8 oz rigatoni2 ½ cups firm Fuyu persimmon, peeled and cut into cubes1 teaspoon fresh thyme , or ½ tsp dried thyme1 Tablespoon olive oil2 Tablespoons unsalted butter1 onion, sliced3 cup baby or wild arugula , packed1 cup sharp cheddar cheese, shreddedkosher salt and black pepper, to taste½ cup reserved pasta water Instructions Preheat oven to 350 °F. In medium bowl, toss persimmon cubes with 1 Tbsp olive oil. Season with salt and pepper and thyme. Toss to combine. Bake for 30 minutes until persimmon has softened slightly and can be easily pierced with a fork. Set aside and let cool.Bring a large pot of salted water to a boil. Cook rigatoni, or pasta or choice, to al dente according to package instructions. Before draining water, reserve 1/2 cup of pasta water.In a large nonstick skillet, melt butter over medium heat. Once butter is melted, add sliced onions. Cook until onions are almost translucent.Add arugula in two additions. Arugula will decrease in volume as it cooks. Cook until arugula begins to wilt.Remove from heat and add 3/4 cup of cheddar cheese and 3 Tbsp of parmesan cheese. Add roasted persimmon and cooked pasta. Toss to combine. The cheese will melt and get sticky. Add 1/4 cup of reserved pasta water to moisten pasta. Season with salt and pepper. Continue to add reserved pasta water, 1 Tbsp at a time until pasta is well coated with the cheesy sauce.Serve immediately. Serve warm so cheese is ooey and gooey. If necessary, reheat over stove. Serve with grated parmesan cheese and remaining cheddar cheese. Author: Maryanne Cabrera Course: Main CourseCuisine: AmericanKeyword: persimmon pasta, savory persimmon, fuyu persimmon recipe Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Musings from a writer's life says: October 23, 2013 Looks beautiful – I love it, must try it, I’d never thought of using persimmon like this. Reply
IthacaNancy says: December 7, 2016 This was wonderful! I came out to California from New York, where I eat locally and seasonally. A friend gave me five persimmons. This is the first time I’ve had them. I used spaghetti squash instead of pasta and goat cheese and aged Gouda instead of Parmesan and cheddar. I didn’t have thyme, so I used dried oregano. I really enjoyed this meal and I’d happily eat it regularly! Reply
IthacaNancy says: December 7, 2016 P.S. I cooked it all in an Instant Pot – first the squash, for about 6 minutes under pressure, then I sautéed the onions for about 20 – 30 minutes on medium heat. I pan roasted the persimmons, but I could have used the IP. I combined it all, and lastly added the arugula and cheeses. So good? Reply