his unusual pasta dish comes from the Emilia Romagna region of Italy.
500 g (1 lb 2 oz) pumpkin or butternut squash
2 tbsp olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 - 6 tbsp chopped fresh parsley
good pinch of ground or freshly grated nutmeg
about 250 ml (9 fl oz) 1 cup chicken or vegetable stock
125 g (4 1/2 oz) Parma ham (prosciutto), cut into narrow strips
275 g (9 oz) tagliatelle, green or white (fresh or dried)
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
freshly grated Parmesan, to serve
2 tbsp olive oil
1 onion, chopped finely
2 garlic cloves, crushed
4 - 6 tbsp chopped fresh parsley
good pinch of ground or freshly grated nutmeg
about 250 ml (9 fl oz) 1 cup chicken or vegetable stock
125 g (4 1/2 oz) Parma ham (prosciutto), cut into narrow strips
275 g (9 oz) tagliatelle, green or white (fresh or dried)
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
freshly grated Parmesan, to serve
method
1. Peel the pumpkin or squash and scoop out the seeds and membrane. Cut the flesh into 1 cm (1/2 inch) dice.
2. Heat the olive oil in a pan and gently fry the onion and garlic until softened. Add half of the parsley and fry for 1 - 2 minutes.
3. Add the pumpkin or squash and continue to cook for 2 - 3 minutes. Season well with salt, pepper and nutmeg.
4. Add half of the stock, bring to the boil, cover and simmer for about 10 minutes or until the pumpkin is tender, adding more stock as necessary. Add the Parma ham (prosciutto) and continue to cook for 2 minutes, stirring frequently.
5. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water, allowing 3-4 minutes for fresh pasta or 8 - 10 minutes for dried. Drain thoroughly and turn into a warmed dish.
6. Add the cream to the ham mixture and heat gently. Season and spoon over the pasta. Sprinkle with the remaining parsley and grated Parmesan separately.
2. Heat the olive oil in a pan and gently fry the onion and garlic until softened. Add half of the parsley and fry for 1 - 2 minutes.
3. Add the pumpkin or squash and continue to cook for 2 - 3 minutes. Season well with salt, pepper and nutmeg.
4. Add half of the stock, bring to the boil, cover and simmer for about 10 minutes or until the pumpkin is tender, adding more stock as necessary. Add the Parma ham (prosciutto) and continue to cook for 2 minutes, stirring frequently.
5. Meanwhile, cook the tagliatelle in a large saucepan of boiling salted water, allowing 3-4 minutes for fresh pasta or 8 - 10 minutes for dried. Drain thoroughly and turn into a warmed dish.
6. Add the cream to the ham mixture and heat gently. Season and spoon over the pasta. Sprinkle with the remaining parsley and grated Parmesan separately.
serving amount
serves 4
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