FRIJE

Instructions

• 1.   Cut the pumpkin into 1 cm cubes.
• 2.   Heat 3 tablespoons of olive oil in a sauté pan or large pot. Add the onion and garlic and sauté over low heat for 3-4 minutes. Add the parsley and continue cooking for 1 minute.
• 3.   Add the pumpkin pieces and cook over high heat for 2-3 minutes. Season with salt, pepper, and a pinch of nutmeg.
• 4.   Add two-thirds of the broth (20 cl) and bring to a boil.
• 5.   Cover and simmer over high heat for about 10 minutes (or until the pumpkin is tender). Add more broth during cooking if necessary to prevent the pumpkin from drying out or burning.
• 6.   Add the ham and cook for 2 minutes.
• 7.   Meanwhile, cook the tagliatelle in a large pot of boiling salted water with the remaining tablespoon of oil, following the cooking time indicated on the pasta package.
• 8.   Drain the pasta and transfer it to the serving dish.
• 9.   Add the cream to the pumpkin and ham mixture and heat it up while stirring. Pour this sauce over the tagliatelle and serve with grated Parmesan cheese.

Nutritional information *

Reference

• www.marmiton.org/recettes/recette_tagliatelles-a-la-citrouille_44359.aspx