Pasta with squash, prawns and rosemary

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Pumpkin200 g
• Shrimp120 g
• Garlic1 clove
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, shellfish,

In season: September – December

Method

1. Peel the squash, remove the seeds and cut into roughly 1.5 cm cubes; finely chop the rosemary needles.
2. Heat the olive oil in a frying pan over medium heat with the crushed garlic and the rosemary for a minute, add the squash, a pinch of salt and a splash of water, cover and cook for 12 minutes, until soft; mash half of it with a fork to make the cream and remove the garlic.
3. Meanwhile bring a pan of water to the boil for the pasta and salt it once it boils; peel the prawns, make a cut along the back and remove the dark vein.
4. Add the pasta and cook for the time on the packet, usually 9–11 minutes, until al dente.
5. A few minutes before the pasta is ready, add the prawns to the squash and cook for 2 minutes over medium heat, until pink.
6. Drain the pasta, keeping a small ladle of the cooking water, and stir it vigorously in the pan with the squash and prawns, adding water until creamy; finish with black pepper.