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Creamy pumpkin, artichoke and prosciutto pasta

Serving size: Serves 6
Cuisine type: Italian, Modern Australian
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes

Creamy pumpkin, artichoke and prosciutto pasta
INGREDIENTS

1.5kg butternut pumpkin,
cut into 1.5cm pieces
500g short pasta
2 tablespoons olive oil
12 slices (180g) prosciutto,
chopped coarsely
300ml cream
300g drained marinated artichoke
hearts, cut into thin wedges
200g baby spinach leaves
¾ cup firmly packed fresh flat-leaf
parsley leaves
1/3 cup (25g) finely grated
parmesan cheese
METHOD

Boil, steam or microwave the pumpkin until tender. Drain and cover to keep warm.

Meanwhile, cook the pasta in a large saucepan of boiling water until tender. Before draining, reserve 1/3 cup of the cooking liquid. Drain the pasta and cover to keep warm.

Heat the oil in the same pan. Cook the prosciutto, stirring, until crisp. Add cream and reserved cooking liquid to the pan and bring to the boil. Reduce heat and gently stir in pumpkin, pasta and artichoke. Simmer until heated through. Remove from heat; stir in spinach and parsley. Serve sprinkled with cheese.

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