Pasta with roasted pumpkin with additives

Today, the next edition of the Joint Culinary. Dish of the book by Robert Owls' In search of the perfect taste”, proposed this time Iza. I decided to face the challenge, I really enjoy these culinary experiments. At the insistence of the girls decided to, that I will publish dinners at home in 'Dry'. Probably not too often, but still… At the end of life is not just the cakes and cookies:) I ask, Be considerate to me, But because I take pictures dishes, is not the same as cakes:). But will I learn…

And for the same dish – no doubt e-mail, that would be great. So far, not been preparing herself anything with pumpkin, though her taste is not alien to me. White wine and Parma ham zgrały well together and flavor which was hit exactly in my taste. The Tego's parmezan, sage and pine nuts. Just a fairy tale! I encourage you to try this quick and easy meals.

We attended cooking spólnym: Iza, Ola, Kasia Prezydentowa, Basia, Marianna and Goshia. Girls – THANK YOU for fun!

Ingredients 4 people:

• 400g MAKARONU (can be any favorite pasta – Buckwheat with me)
• 800g peeled and cut into bars pumpkin
• 4 tablespoons olive oil
• 2 chopped sage leaves ( I gave 4 I had a little)
• 4 slices of Parma ham, cut into strips
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons toasted pine nuts and chopped
• 50ml dry white wine

Cut into bars pumpkin burned ok 5 minutes in salted water. Drain and mix with chopped sage and olive oil. Season with salt and freshly ground pepper. Bake for about 40 minutes (I used 30). After removing from oven dish translate to gas, add Parma ham, Pour the wine and boil.

Cook the pasta al dente, Drain, leaving a little water. Add the pasta to the sauce with pumpkin, add butter, Parmesan cheese and gently mix. The whole season with freshly ground black pepper. Put on plates and sprinkle each portion pine nuts.

Enjoy!

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