3 tablespoons olive oil 100 g/3 1/2 oz butter
500 g/1 lb 2 oz pumpkin, peeled, de-seeded and diced
400 g/14 oz fresh maltagliati pinch of freshly grated nutmeg
50 g/2 oz Parmesan cheese, freshly grated salt and pepper


1.Heat the olive oil and 80 g/3 oz of the butter in a large saucepan, add the pumpkin and cook over a low heat, stirring occasionally, for 5 minutes.
2. Add a little water, season with salt and simmer, stirring frequently, until the pumpkin is tender. Meanwhile, cook the pasta in a large pan of salted, boiling water for 2-3 minutes until just al dente.
3. Drain, stir into the pumpkin and add the remaining butter the nutmeg and a little pepper. Mix well, sprinkle with the Parmesan and serve.

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