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Ingredients
- 500 g (1 lb) rigatoni or large penne
- 1 kg (2 lb) pumpkin
- 2 leeks
- 30 g (1 oz) butter
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups (315 ml/10 fl oz) cream
- 3 tablespoons pine nuts, toasted
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. Peel the pumpkin, remove and discard the seeds and cut the pumpkin into small cubes. Wash the leeks thoroughly to remove all traces of grit and then slice very finely. Heat the butter in a large pan over low heat. Add the sliced leek, cover the pan and cook, stirring occasionally, for 5 minutes.
3. Add the pumpkin and nutmeg, cover and cook for 8 minutes. Add the cream and 3 tablespoons of water to the pumpkin and bring the sauce to the boil. Cook, stirring occasionally, for 8 minutes, or until the pumpkin is tender.
4. Divide the pasta among serving bowls and top with sauce. Sprinkle with pine nuts and serve immediately.
