|Sauté pumpkin with butter and chopped rosemary|
|Fusilli Al Zucotto Con Rosmarino|
(Fusilli with Pumpkin and Rosemary)
85g unsalted butter
1 garlic clove, crushed
450g peeled and seeded pumpkin or butternut squash, cut into 1cm dice
1 tsp very finely chopped fresh rosemary
finely grated zest of 1/2 lemon
freshly grated nutmeg
Sea Salt and freshly ground black pepper
freshly grated Parmesan or Pecorino cheese, to serve
4 small fresh rosemary sprigs, to garnish (optional)
Put a large pan of salted water on the boil. When it is boiling, tip in the fusilli and cook until al dente, according to the instructions on the pack.
Meanwhile, melt the butter in a wide saucepan. Add the garlic and stir about 30 seconds or so, then add the pumpkin, rosemary, lemon zest, salt, paper and nutmeg. Cover and seat over a gentle heat for 15 minutes, stirring occasionally, until the pumpkin is very soft. Squash a little of it down into the butter but leave about two-thirds more or less as it is. Taste and adjust the seasoning.
When the pasta is cooked, drain and add the pasta to the pumpkin sauce and mix lightly. Spoon into individual bowls and grate over the Parmersan cheese. Garnish with a decorative sprig of rosemary, if using. Serve immediately.