Summary

Ingredients

• 400 g pappardelle, fresh
• 200 ml cream
• 100 g Goronzola
• 150 g pumpkin meat, cut into medium-sized cubes, Hokkaido if possible
• 1 shallot (s)
• 1 clove garlic
• 5 walnuts, roughly chopped
• Walnut oil
• butter
• White wine

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Instructions

1. Heat the cream in a saucepan and melt the Gorgonzola in it. Season to taste with a dash of white wine, nutmeg and pepper. Add the walnuts and let them steep.
2. Chop the shallot very small and slice the garlic. Let it turn to glass in a pan in walnut oil. Add the pumpkin cubes and, possibly with a little water, simmer until soft. Season with salt and pepper and refine with a piece of butter and nut oil.
3. Cook the pappardelle, arrange on plates, spread the pumpkin pieces on top and pour the Gorgonzola sauce over them.
4. Visually a great contrast, the light pasta, the orange pumpkin and the slightly bluish sauce.