Green Tagliatelle with Pumpkin and Prosciutto

Ingredients

• 400 g green tagliatelle
• Salz
• 250 g pumpkin (e.g., Hokkaido)
• 2 Garlic cloves
• 5 tbsp olive oil
• Pfeffer (from grinder)
• 40 g pine nuts
• 40 g Parmesan
• 200 g prosciutto
• 1 handful fresh basil

Instructions

1. 1.

   Cook the pasta in a large pot of salted water until al dente.

2. 2.

   Wash the pumpkin, remove seeds and hairs, then peel into thin strips or cut with a paring knife. Also shave some pumpkin rind for zest. Peel the garlic, finely chop it and sauté in a hot pan with 2 tbsp olive oil until translucent. Add the pumpkin strips and cook for about 4 minutes without color, seasoning with salt and pepper. Drain the pasta and add it to the pan while still slightly wet. Mix in pine nuts and parmesan. Plate the finished pasta, distribute prosciutto on top, drizzle remaining olive oil over it, and garnish with pumpkin zest and basil before serving.