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Fresh Pumpkin & Leeks with Noodles
. Along with a pound of pasta, this will easily serve four.

3 pound pumpkin
4 tbs. Butter
1 leek
1 stick of celery
1 can chicken stock or broth
pinch of nutmeg
salt & pepper
2/3 cup heavy cream
1 cup grated parmesan, fresh as possible

Start by prepping the pumpkin:
(it’s much easier than you think - just make
sure you have a sharp knife).
Quarter the pumpkin. Scoop out seeds &
pulp with a large spoon. Cut the quarters
into workable pieces that have at least one
flat end to lay on the cutting board. Shave
off the rind with the knife. Dice the pumpkin
into pieces the size of canned, chuck pineapple.
Steam the diced pumpkin with the help of a steam
basket in a covered stock pot. I used chicken broth
as the liquid instead of water to help flavor the pumpkin.
The steaming help but is not necessary - you can
just as well saute it with the leeks and celery later
in chicken broth.

Finely chop the leek and celery.
Saute in 2 tbs. of the butter on medium-to-low heat until soft.
Add the steamed pumpkin to our saute mix, stir for a bit.
Add about 1/3 cup of the chicken stock or broth and
cover the saute mix and allow the pumpkin to absorb
broth and cook an additional five minutes.

If you did not pre-steam the pumpkin, simply cook the
pumpkin for 20 minutes - frequently adding more
chicken broth as it is absorbed.
Salt and pepper to taste and stir in a pinch of nutmeg.
Boil pasta (preferably tagliatelli, or any flat, medium
to long, EGG noodles).
Add cream to saute mix and stir in well. Add the last
2 tbs. butter & stir in well.
Drain pasta and transfer to bowl.
Grate one cup of parmesan right then & there &
toss with pasta.
Then, stir in the pumpkin mix.
Toss well. Serve at once.

Adapted from “Tagliolini con la Zucca” from
The Top One Hundred Pasta Sauces by Diane Seed.
Copyright©1987 Diane Seed. Printed by Ten Speed Press.

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