Pasta with Pumpkin Cream, Speck and Tuscan Kale

I can suggest a delicious recipe that combines the autumnal aromas of pumpkin and the crispiness of speck with the addition of Tuscan kale for a touch of green and nutrients.

Ingredients

• 350 g of pasta, for example penne or fusilli
• 400 g of pumpkin, already cleaned
• 150 g of sliced speck
• 200 g of Tuscan kale
• 1 small onion
• 1 garlic clove
• 200 ml of cooking cream (or milk for a lighter version)
• Salt, pepper
• Extra virgin olive oil
• Nutmeg (optional)
• Grated Parmesan to serve

Preparation

1. Cut the pumpkin into cubes and sauté it in a pan with a drizzle of oil, the chopped onion and the whole garlic clove (which you will remove at the end). Cook until the pumpkin becomes soft, then add a pinch of salt, pepper and nutmeg if desired.
2. Blend the cooked pumpkin with the cream until you obtain a smooth cream. If necessary, adjust the salt and set it aside.
3. Meanwhile, clean the Tuscan kale by removing the central stem, cut the leaves into strips and wash them. Blanch the kale in boiling salted water for a few minutes, then drain and set aside.
4. In a separate pan, crisp the speck cut into strips without adding oil, as it will release its fat.
5. Cook the pasta in plenty of salted water following the cooking times indicated on the package.
6. Drain it al dente and toss it in the pan with the pumpkin cream, adding the Tuscan kale and crispy speck.
7. Serve the pasta hot, with a sprinkle of grated Parmesan on top.

Trivia

Pumpkin is a very versatile ingredient in cooking, typical of the colder seasons. Traditionally it is used in Italy to make risottos or as a filling for ravioli, but it is also excellent in baked preparations or in creams like in this recipe. Its sweet flavor pairs well with the saltiness of speck and the slight bitterness of Tuscan kale.