Pasta with pumpkin cream, speck and black cabbage

I can suggest a delicious recipe that combines the autumnal flavors of pumpkin and the crispiness of speck with the addition of black cabbage for a touch of green and nutrients.

Ingredients

• 350 g of pasta, for example penne or fusilli
• 400 g of cleaned pumpkin
• 150 g of speck in slices
• 200 g of black cabbage
• 1 small onion
• 1 clove of garlic
• 200 ml of cooking cream (or milk for a lighter version)
• Salt, pepper
• Extra virgin olive oil
• Nutmeg (optional)
• Grated Parmesan cheese for serving

Preparation

1. Cut the pumpkin into cubes and sauté it in a pan with a drizzle of oil, the chopped onion and the whole garlic clove (which you will remove at the end). Cook until the pumpkin becomes soft, then add a pinch of salt, pepper and nutmeg if you wish.
2. Blend the cooked pumpkin with the cream until you get a smooth purée. If necessary, adjust the salt and set it aside.
3. In the meantime, clean the black cabbage by removing the central stem, cut the leaves into strips and wash them. Blanch the black cabbage in boiling salted water for a few minutes, then drain it and keep it aside.
4. In a separate pan, crisp up the speck cut into strips without adding oil, as it will release its own fat.
5. Cook the pasta in plenty of salted water following the cooking times indicated on the package.
6. Drain it al dente and toss it in the pan with the pumpkin cream, adding the black cabbage and crispy speck.
7. Serve the pasta hot, with a sprinkling of grated Parmesan cheese on top.

Curiosity

Pumpkin is a very versatile ingredient in the kitchen, typical of the colder seasons. Traditionally it is used in Italy to make risottos or as filling for ravioli, but it is also excellent in baked preparations or in creams like in this recipe. Its sweet flavor pairs well with the saltiness of the speck and the slight bitterness of the black cabbage.