Pumpkin Pasta

Ingredients

• 500 g pumpkin flesh (e.g., butternut)
• 1 Shallot
• 2 tbsp butter
• 150 ml dry white wine
• 400 g penne
• Salt
• 2 stems sage
• 40 g almond kernels (unpeeled)
• 50 g grated Parmesan
• 1 tsp lemon juice
• 1 tsp Honey
• Pepper

Instructions

1. 1.

   Dice the pumpkin into small cubes. Peel and finely dice the shallot. Together with the pumpkin, sauté in hot butter until translucent. Deglaze with wine and simmer gently for about 10 minutes.

2. 2.

   Cook the penne in salted water to al dente.

3. 3.

   Rinse the sage leaves, shake dry, and chop the remaining stems. Chop or slice the almonds similarly.

4. 4.

   Add roughly half of the parmesan with the sage into the pumpkin mixture and season with lemon juice, honey, salt, and pepper. Toss the drained pasta (adding a little pasta cooking water if needed) and divide onto plates. Sprinkle with the remaining parmesan and almonds before serving.