- 2 tablespoons sea salt
- 1 small white onion, finely chopped
- ½ teaspoon of freshly grated ginger
- 1 lb. pumpkin, peeled and diced
- 1 garlic clove, mashed to a paste with a pinch of salt
- 1 cup dry white wine
- Sprig of thyme + teaspoon of thyme leaves to garnish
- 4 cooked chestnuts, chopped
- 2 tablespoons of grated Parmesan cheese
- 2 tablespoons of grated Pecorino cheese
- Pinch of grated nutmeg
- Salt and pepper to taste
Time: 45 minutes
Yield: 4 SERVINGS
- Set the pasta pot to boil. When it comes to a boil, add 2 tablespoons of sea salt.
- Sauté the onion in the olive oil until it begins to caramelize.
- Add the pumpkin.
- Stir in the ginger and the garlic.
- Add the white wine. Bring to a boil, then reduce to low. Cover.
- Cook the pumpkin on medium-low for 8-10 minutes until soft. Remove ¼ of the pumpkin and reserve.
- Add a ladle full (4-8 oz) of the pasta cooking liquid to the pumpkin.
- Bring to a low simmer.
- Use a potato masher to break down the pumpkin in the pan into a puree.
- Add the pumpkin pieces back to the pan.
- Stir in the chopped chestnuts.
- Cook the pasta according to the package directions. Drain. Transfer to your pasta bowl.
- Toss with the two cheeses first, then with the sauce.
- Sprinkle on the nutmeg and thyme leaves.
- Salt and pepper to taste.