Wholemeal spaghetti with pumpkin, leek and crisp cured ham
Published on 30 October 2015
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Autumn brings pumpkins for countless sweet and savoury dishes. A simple dish contrasting sweet pumpkin and slightly salty cured ham.
INGREDIENTS FOR 2 PEOPLE
200 g wholemeal spaghetti
150 g prepared pumpkin
1 medium leek
50 g cured ham
Extra virgin olive oil
Parsley
Salt, pepper
I remove green leek parts and slice rounds.
I peel and finely dice pumpkin.
I wash and drain leek.
I soften leek in extra virgin olive oil in a pan.
I add pumpkin and water and cook until soft.
I add salt and pepper.
I cut cured ham into strips.
I brown in a hot pan.
I put spaghetti in boiling salted water.
I add cooked spaghetti to sauce with cooking water, toss briefly, add chopped parsley and oil.
I serve with crisp ham on top and extra virgin olive oil.
INGREDIENTS FOR 2 PEOPLE
200 g wholemeal spaghetti
150 g prepared pumpkin
1 medium leek
50 g cured ham
Extra virgin olive oil
Parsley
Salt, pepper
I remove green leek parts and slice rounds.
I peel and finely dice pumpkin.
I wash and drain leek.
I soften leek in extra virgin olive oil in a pan.
I add pumpkin and water and cook until soft.
I add salt and pepper.
I cut cured ham into strips.
I brown in a hot pan.
I put spaghetti in boiling salted water.
I add cooked spaghetti to sauce with cooking water, toss briefly, add chopped parsley and oil.
I serve with crisp ham on top and extra virgin olive oil.Original source: https://incucinaconlilly.com/2015/10/30/spaghetti-integrali-con-zucca-porro-e-crudo-croccante/
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