Recipe

For Ruth here is that recipe I cooked.

Penne with pumpkin, Baked ricotta and Prosciutto

500g Penne
460g Butternut Pumpkin (cut into 1cm cubes)
1/4 cup (60ml) extra virgin olive oil
2 cloves garlic, crushed
100g semi dried tomatoes, chopped
4 slices prosciutto, chopped
250 g baked ricotta, cut into 1cm cubes
3 tablespoons shredded fresh basil

Cook penne in large saucepan of rapidly boiling salted water until al dente. Drain. meanwhile, cook pumpkin in saucepan of bioling water for 10-12 minutes or until just tender, then drain.

Heat the oil in large saucepan, add garlic and cook over medium heat for 30 seconds. Add the tomato, prosciutto, pumpkin and penne and toss gently over low heat for 1-2 minutes, or until heated through. Add the ricotta and the basil, season with salt and craked black pepper and serve immediately.

Serves 4


I find that there is too much pasta for the dish and the pumpkin always cooks faster than I expect but it's a yummy dish and I enjoyed it when I cooked it.