Pasta with ham and pumpkin


Prosciutto — 100 g
Butternut squash — 1 pc.
Arugula — 2 cups
Roasted pine nuts — 1 handful
The bulb shallots — 2 pcs.
Fresh thyme or rosemary — 2-3 sprigs
Garlic — 2 cloves
Wide pasta — pappardelle — 350 g
Olive oil
Salt and pepper to taste


1. Preheat oven to 200 ° C. In the beginning prepare a pumpkin: Cut it in half, remove the seeds, cut the peel, cut into cubes.
2. Toss the pumpkin cubes with olive oil, crushed garlic, thyme, salt and pepper and place on the laid oiled paper tray. Bake for 20-25 minutes.
3. Put on the fire water for the pasta.
4. Finely chop the garlic cloves, onion and thyme, prosciutto cut into squares.
5. The red-hot frying pan olive oil, saute onion and garlic until transparent, sprinkle in half baked pumpkin and walnuts and stir.
6. Add the prosciutto and cook for another 1-2 minutes on low heat.
7. Cook the pasta al dente, put it in a pan, add half of the arugula, mix and Spoon on plates. Complete each serving nuts and arugula. If desired, sprinkle with grated parmesan cheese pasta.

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