Pumpkin with Tagliatelle

Serves 4

 

1 to 1 1/2 lbs fresh pumpkin, peeled, seeded and cut into cubes

3 Tbsp olive oil

1 onion, finely chopped

3 cloves garlic, crushed

½ cup fresh, chopped Italian parsley

Freshly ground nutmeg

1 cup vegetable or chicken broth

1 lb dry tagliatelle

2/3 cup heavy cream

Salt and pepper to taste

½ cup or more freshly grated Parmesan cheese

1.    Cut the pumpkin in half and scoop out the seeds with a spoon. Cut pumpkin into ½ inch cubes.

2.    Heat 2 tablespoons of olive oil in large pan. Add onion and garlic and cook over low heat, 2-3 minutes or until soft. Add half the parsley and cook for about a minute more.

3.    Add the pumpkin pieces and cook for 2-3 minutes. Season to taste with salt pepper and nutmeg.

4.    Add half the broth to the pan, bring to a boil, cover, and simmer for about 10 minutes, or until pumpkin is tender. Gradually add more broth and continue simmering to keep pumpkin cubes moist.

5.    Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and the remaining oil and stir.  Cook for 10-12 minutes, stirring often, or until tender but still firm to bite (al-dente). Drain the pasta and transfer to a warm serving dish.

6.    Stir the cream into pumpkin mixture and heat through well. Spoon the pumpkin mixture onto the tagliatelle, sprinkle remaining parsley, and serve while still hot. Hand the grate Parmesan cheese over the entire platter or over each guest’s plate.  Enjoy with a hearty Italian salad and bread!