Summary

Ingredients

• 10 shallot (s), peeled
• 1 small pumpkin (s), peeled and diced
• 100 ml white wine
• 2 teaspoons sugar
• salt and pepper
• 300 g pasta (orecchiette)
• 4 tablespoon parsley, chopped
• 0.5 ½ lemon (s), remove the grated zest
• 2 tablespoon pine nuts, toasted
• 5 tablespoon olive oil

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Instructions

1. Mix the pumpkin and shallots with the oil, wine, sugar and strong salt and pepper and place on a baking sheet.
2. Cook in a preheated oven at 200 ° C for about 1 hour, stirring once or twice in between. The pumpkin must be soft and the shallots should be caramelized and have brown edges.
3. Mix the parsley and lemon zest and set aside. Cook the orecchiette al dente according to the instructions on the packet. Then drain and put in a bowl.
4. Add the vegetables to the orecchiette, mix with 2-3 tablespoons of the pasta cooking water and also add half of the parsley mixture. Mix everything well.
5. Sprinkle with the remaining parsley mixture and pine nuts and drizzle with a little olive oil. Serve immediately.