Maltagliati With Pumpkin

Preparation:

Preparation: Remove the skin and seeds from the pumpkin, cut the pulp into cubes and flavor them in a pan with oil and butter. Then add a little water, salt and finish cooking, stirring often so that the pumpkin does not stick to the bottom. In the meantime, bring plenty of salted water to the boil and boil the maltagliati leaving them quite al dente. Drain the pasta and put it in the pumpkin pan, adding a little butter, a pinch of nutmeg and a little pepper. Stir so that the maltagliati absorb the sauce well. Sprinkle with grated cheese and serve. Accompanying wines: Colli Morenici Mantovani Del Garda Bianco DOC, Orvieto DOC, Cilento Bianco DOC.