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Ingredients
- 3 tablespoons pine nuts
- 30 g (1 oz) butter
- 2 leeks, white part only, finely sliced
- 1 kg (2 lb 4 oz) pumpkin (winter squash), diced
- 1/2 teaspoon ground nutmeg
- 500 g (1 lb 2 oz) rigatoni or large penne
- 300 ml (10 1/2 fl oz/1 1/4 cups) pouring (whipping) cream
Method
1. Toast the pine nuts by stirring over low heat in a non-stick frying pan, until lightly golden. Alternatively, spread on a baking tray and grill (broil) check often as they brown quickly.
2. Heat the butter in a large saucepan over low heat. Add the leek, cover and cook, stirring occasionally, for 5 minutes. Add the pumpkin and nutmeg, cover and cook for 8 minutes.
3. Meanwhile, cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain and return to pan to keep warm.
4. Add the cream and 3 tablespoons water to the pumpkin and bring the sauce to the boil. Cook, stirring occasionally, for 8 minutes or until tender. Pour over the pasta. Sprinkle with the pine nuts to serve.
