Pumpkin and Rosemary Pasta

This is a common dish in Italy around autumn time.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 400  g  fusilli

• for the sauce

• 85  g unsalted butter
• 1  crushed garlic clove
• 450  g pumpkin, cubed
• 2  teaspoons  very finely chopped rosemary
• 1⁄2 lemon, zest of, grated
• 1⁄2 teaspoon nutmeg

Directions

1. For the sauce:
2. Melt the butter in a wide saucepan. Add the garlic and stir for 30 seconds. Add the pumpkin, rosemary, lemon zest and nutmeg (salt and pepper may be added if desired).
3. Cover and sweat over a gentle heat for 15 minutes, stirring occasionally until the pumpkin is very soft. Give it a very light press down.
4. While pumpkin is cooking, cook the fusilli until al dente. Drain and tip into the sauce.
5. Stir it mix and serve. Delicious topped with pecorino or parmesan.