INGREDIENTS (4 servings)
300 g pasta / 400 g pumpkin / 80 g diced ham / 2 handfuls of pine nuts / sliced parmesan / 1 shallot / 1 spoonful of vegetable broth / rosemary / extravirgin olive oil / salt
Peel the pumpkin and dice it. Slice the shallot and brown it in a pan with a drop of oil, then add the pumpkin. Season with salt, add a glass of vegetable broth, the rosemary, and cook for 15 minutes. In a second pan, toast the pine nuts with the ham and some rosemary. Cook and drain the pasta, sauté it in the pumpkin sauce and add the pine nuts and ham. Complete each dish with some parmesan slices.
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