Fresh papardelle with roasted pumpkin, basil and parmigiano.
First I roasted the pumpkin, cut in cubes, in a very hot over with some finely sliced garlic, salt, pepper and olive oil until soft. And while I cooked the papardelle I mixed the pumpkin in a bowl with fresh basil and some cream quashing the cubes lightly to get a thick textured sauce.
Then I put the pasta on a plate with the sauce on top and dressed it with some parmigiano shavings and a drizzle of very good olive oil. The Italians say ' un filo d'olio', a thread of oil.
Ecco, un piatto pronto!
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